Eggplant Tofu Stir Fry

Begin by chopping the eggplant into small cubes. Place the block of tofu on a clean kitchen towel or paper towels. Wrap the tofu in the towel, gently pressing down to absorb some of the moisture. Place a heavy object, such as a plate or a cutting board, on top of the wrapped tofu. Let it sit for about 15-30 minutes to allow the towels to absorb the moisture. Unwrap the tofu and pat it dry with additional paper towels if needed. Preheat the pan to medium heat and add olive oil. Cook the eggplant on high heat for 5 minutes, sprinkling with salt, and continue for an additional 5 minutes. Move the eggplant to one side of the pan, add oil to the empty half, and transfer the tofu. After 2 minutes, flip the tofu and cook for an additional 3 minutes. Remove the eggplant and transfer it to a bowl once it’s cooked and browned. Once the tofu is brown and crispy, add chopped onion and sugar snap peas. Cook for 2 minutes on high, then reduce the heat, cover with a lid, and continue cooking until the onions caramelize and the snap peas are al dente. Sprinkle with salt, pepper, and add minced garlic. Add back the cooked eggplant to the pan, pour in the coconut aminos, and cook for an additional 3 minutes. For an optional touch of heat, add jalapeños. Enjoy!