Name: Stir-Fried Eggplant and Green Beans with Tofu and Chili-Garlic Sauce
Yield: 2 Servings
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

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