Tofu Stir-Fried with Eggplant
Serves: 4
2 tablespoons vegetable oil, 5 ounces firm tofu, cut into 1-inch cubes, 2 finely shopped cloves garlic, 1 red bell pepper, cored, seeded and sliced, 1 big eggplant, sliced into 1/2-inch-thick slices, 1/4 cup soy sauce, 1 tablespoon honey, salt and pepper, 2-inch grated fresh ginger, 2 teaspoons sesame seeds.
Heat 1 tablespoon oil in a large pan or wok until hot, but not smoking. Lower heat to medium-high. Saut
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