2medium to largeeggplants, equivalent to around 2.5 lbs, cut into one inch pieces
14ozfirm tofu, cut into 2 inch rectangles
¼cupavocado oil, or any neutral cooking oil
¼cupsugar
1large shallot, peeled and chopped
4garlic cloves, chopped
4green onions, cut white part and chop, with the green part, cut into one inch length pieces
2Tbspfish sauce
¼cupmushroom powder
1Tbspblack pepper
⅓cupcoconut water
Instructions
In a large skillet, on medium heat, add oil and fry eggplants 3 minutes on each side untouched. You might need to do this in two batches as you want a single layer when pan frying. Set aside.
Deep fry the tofu. Set aside.
In a large skillet or wok, on medium high heat, add ¼ cup oil and ¼ cup sugar. Cook until the sugar melts and turns to a nice caramel amber color.
Then add shallots, garlic and white part of the green onions and stir fry for one minute.
Add the rest of the ingredients minus the green part of the green onions.
Lower heat to medium low, then let it simmer for 5 minutes, tossing halfway.