Eggplant + Tofu Lo Mein

Eggplant, onion, carrot, firm tofu (half container)

Cut carrots and onions and eggplant

Heat pan, add oil (whatever you have). I used home infused sesame chilli oil.  When hot add eggplant  salt, toss, close and cook

Cut and pan fry tofu lightly (should be switched with the eggplant in pan above)

Eggplant is cooked when it starts to release oil. 

Add carrots, toss with salt and pepper, close and cook for a couple of minutes.

Add onions, salt and pepper, toss and cook with lid on.

Add tofu and toss

Add chilli garlic sauce, soy sauce, and apple cider vinegar.  Toss. Add 1/3 cup of water, toss and cook closed

Garnish with cut coriander when done

Serve on a bed of cooked pasta tossed in hot sesame oil