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Stir-Fried Eggplant and Green Beans with Tofu and Chili-Garlic Sauce


Stir-Fried Eggplant and Green Beans with Tofu and Chili-Garlic Sauce Recipe

Ingredients:
  • 3 1/2 tablespoons olive oil, divided
  • 6 ounces green beans, trimmed, cut into 2–3-inch pieces
  • 1 long, narrow Chinese eggplant (about 9 ounces), cut in half lengthwise, halves cut into 1/2-inch slices on a wide diagonal
  • 3 scallions, green and white parts separated, thinly sliced
  • 7 ounces teriyaki-flavor baked tofu, preferably organic, cut into 1/2-inch cubes
  • 3 tablespoons chili-garlic sauce
  • Kosher salt
Directions:
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