Fish Fillet, Tofu and Eggplants

Fish, tofu and eggplants in a rich flavorful sauce thats mostly salty and a bit sweet.

What I used

• 500 grams cream dory fillet, cut into serving pieces
• McCormick Grill Mates Lemon Pepper with Herbs
• egg, beaten and sprinkled with salt and pepper
• flour sprinkled with salt and pepper
• vegetable oil
• 1 pack 300 grams Momen Tofu, cut into cubes
• 1 pack 300 grams Kinugoshi Tofu, cut into cubes
• 5 slim eggplants, ends cut off, sliced into rounds
• McCormick Crushed Red Pepper
• 1 Knorr chicken seasoning cube dissolved in about 1 cup of hot water
• a spoonful of sugar
• 3 spoonfuls of Kikkoman soy sauce
• cornstarch
• sesame oil

What I did

• seasoned the fish with Lemon Pepper and Herbs, dipped in egg, rolled in flour and deep fried in vegetable oil.  drained on paper towels and set aside
• fried the tofu in the same pan - just enough so they won't disintegrate.  drained on paper towels and set aside
• in a new pot, transferred a few spoonfuls of the same oil and stir fried the eggplants.  sprinkled with salt and pepper flakes
• poured in about half of the chicken stock, added the sugar and soy sauce
• dissolved the cornstarch in the remaining chicken stock and poured into the pot. added a little more water
• when the sauce thickened, mixed in the fish and tofu
• sprinkled with sesame oil

The eggplants turned out too soft and mushy but the sauce was yummy.  The fish pieces should be bigger and the tofu slices should be smaller.  

*adapted from this recipe