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Preheat oven to 350°

Ingredients:

1 block of extra-firm tofu, cut into cubes and dried between 2 dish towels

oil spray

1 onion, cut in half, then sliced into slivers

2 carrots, cut 

2 Japanese Eggplants, cut       

3 Tbs grated ginger

2 Tbs minced  garlic

1 stalk celery, diced

1 small head broccoli raab

2 cups Napa Cabbage

2 cups Bok Choy

1 red pepper, diced

 Olive oil 

4 Tbs. Tamari (to taste)

2 Tbs. Aji Mirin cooking wine

2 Tbs. dark sesame oil

1 t. hot sesame oil or red pepper flakes (optional)

1 cup lightly salted peanuts

¼ cup chopped cilantro, optional

Instructions:

1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft.
2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil.  Toss the tofu cubes with 1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown, turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and return to oven for 5 more minutes. Remove from oven and set aside.
3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a few minutes, then add the celery and red pepper.
4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat, stirring constantly for 5 minutes.
5. Add the Napa cabbage and boy choy. Add a little water if needed to prevent sticking.  Cook for a few minutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oil, and Tamari.
6. Add the peanuts and optional cilantro.

Serve with Brown Rice or Udon Noodles