Hoisin Tofu Cube, Grilled Eggplant and Deep-Fried Green Beans on Jasmine Rice, Baked Wonton Cups with Kale and Shittake Mushrooms
The kids called the tofu "The Borg Cube" -- it was a block of extra-firm tofu cut into large cubes, deep-fried for 5 minutes, then braised in a hoisin, mirin, tamari and agave sauce for 10 minutes. Nirvana.
The wontons were (lightly) brushed with sesame oil and baked at 350F in a muffin pan for 5 minutes, then the wok-fried kale and shiitake filling was added, and baked for another 3-5 minutes.
The Japanese eggplant was cut into 1/4" thick, long slices, brushed with a mixture of sesame oil, tamari and black pepper, and then grilled on both sides for 2-3 minutes.
The (local, organic) green beans were deep-fried for three minutes (just before the tofu). Then five pieces of green beans were rolled up in the eggplant.
Very tasty all the way around...