While I love steak, it’s nice to explore other foods as well. This recipe is a twist of a Spicy Green Beans and Tofu recipe I discovered on the web. For some reason I decided to try the spices together with Egg Plant and Tofu and loved the result.

Spicy Egg Plan with Baked Tofu and Mushrooms

1/4 cup clarified butter or vegetable oil 
3 cloves garlic, thinly sliced 
2 small green peppers, (such as jalapeno or serrano), stems and seeds removed, minced 
2 teaspoons turmeric powder 
2 teaspoons ground cumin 
1/8 teaspoon cayenne 
1 Egg Plant - cubed
1/2 pound Mushrooms - sliced
1/4 cup water 
1 1/2 teaspoons salt 
3 tablespoons sesame seeds
1/3 cup cubed baked tofu (baked Tofu can be found a Trader Joe’s)

Cut the Egg Plant in cubes and soak in salted water for about 30 Minutes - then thoroughly dry the cubes.

In a large saute pan, heat the butter over medium-high heat. Add the garlic slivers, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the egg plant, sliced mushrooms, baked tofu, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the egg plant is tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.

Remove from the heat and adjust seasoning, to taste. Serve hot.