my favorite noods. ever. i eat them once a week – they are that good!

the secret is cooking the sauce down until it gets sticky and the eggplant + tofu get a little crispy. serve over your favorite noodles or rice. i love soba buckwheat or rice stick noodles. whatever you have in the pantry will work!

makes 2 servings

watch me make this here!

what you need

• 1 long japanese eggplant, cut lengthwise
• 1 package firm tofu, pressed
• 1 onion, cubed
• 1 inch knob ginger, cut into thin sticks
• 2-3 gloves garlic, cut into thin slivers
• 2 tbsp coconut oil for cooking
• cilantro + green onions + fresh lime + sesame seeds for garnish
• noodles or rice

FOR THE SAUCE

• 1/3 cup coconut soy sauce substitute – i like this one
• 3 tbsp rice vinegar
• juice of one lime
• 3 tbsp coconut sugar or maple syrup
• 3 tbsp sesame oil
• 1/2 tsp red chili flakes
• 1/4 tsp sea salt

what you do

• sprinkle eggplant with salt. let sit 20 minutes then pat down excess moisture.
• cut tofu block into half + press for 20 minutes.
• cube eggplant + tofu then add to mixing bowl with onions, garlic + ginger.
• make sauce, pour over eggplant + tofu. let it marinate for 20 minutes.
• add coconut oil to large saucepan, heat to medium / high.
• add eggplant + tofu mixture to pan, evenly spread into one layer.
• let it cook for 5-6 minutes without stirring, then gently stir to turn eggplant + tofu over.
• turn heat to medium / low. the sauce will start to get sticky. once eggplant + tofu with start getting a bit crispy + brown its ready.
• plate over your favorite noodles or rice + garnish with toppings.
• enjoy!