Easy Eggplant-Tofu-Mushrooms-Pineapple Stew

This is a heart-friendly recipe.  I like to make easy, healthy recipes and love sharing food with my friends and family.  Also, in my memories are the foods that I grew up with, which used available and healthy ingredients and were easy to prepare. Even though we grew up in Vietnam during the time that was terrible due to political upheaval with no freedom and a lack of economic opportunities, I think the simple food kept us healthy and happy. The eggplant, tofu, and pineapple are the best combination of both protein and fiber.  The sweetness from pineapple gives this dish a naturally sweet taste.  Keep in mind that when time is limited and only a few ingredients are available, this can still result in making a whole family happy and healthy.

Ingredients:

1 Japanese eggplant

2 cups pineapple

14 oz. medium-firm tofu

8 button mushrooms, cut in half (about 2 cups)

Stew sauce ingredients:

1 cup coconut water

2 tbs soy sauce

1/4 tsp salt

1 tbs mushroom sauce

1 tbs honey

1 tbs wine vinegar

Other ingredients:

1/2 cup sliced white onions

1 garlic clove, minced

1 tsp fresh minced ginger

Black pepper, chilli flakes

2 tsp oil

Directions:

Combine the stew sauce ingredients in a bowl and set aside.

Cut eggplant into 2 inch lengths and then quarter them.

For tofu (you can buy already-fried tofu). I make my own tofu; therefore, I cut into bite-size pieces and deep fry them.  Use 1/4 cup oil to fry the 14 oz. tofu.

Fresh pineapple is a good choice. However, using the frozen pineapple sold in most groceries will work.

In a stew pan, add oil.  Add onions and garlic cloves. Cook until fragrant.  Add pineapple and fried tofu.  Stir and cook for 1 minute.

  Add stew sauce and mushrooms and bring to boil.  Stir and cook for 5 minutes and then add eggplant. 

Continue to cook until all the sauce is absorbed. Adjust the seasoning to your liking with more salt, soy sauce, or sugar, black pepper, or chili flakes.

Before serving, sprinkle with chopped cilantro or fresh basil. Serve with rice.