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Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Stir Fry Ingredients:
1 large Eggplant (1 cm cubes)
1 package Tempeh (1 inch cubes)
4 tbsp. Sunflower oil (or canola)
1 c. Water
Method:
Make the chili agave sauce first.
Stir Fry Method:
In a large frying pan heat 2 tbsp of sunflower oil. Add the cubed eggplant and cook for 2 minutes. Make sure to continuously stir the eggplant. It absorbs liquids quickly and it can get very sticky. Next add 1/4 cup of water and sauté the eggplant for 3 minutes. Continue this process until all the water has evaporated and the eggplant is cooked through (it should take ~12 minutes). If the heat is too high or the eggplant cubes are too large an extra 1/2 cup of water may be needed.
In a separate frying pan heat 2 tbsp of sunflower oil. Add the cubed tempeh and cook for 5 minutes. Stir the tempeh frequently to make all sides crisp.
When the eggplant and tempeh are both done cooking combine the two in one pan. Add the chili agave sauce while the burner is on low and stir for 2 minutes. Remove the dish from the heat and top it with black sesame seeds. Enjoy this dish with quinoa or rice.
Serving size without quinoa or rice: 3-4
Serving size with quinoa or rice: 4-5
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