Ingredients:

1 pkg Superior Stir-fry Tofu, cubed
2 eggplants, cubed
1 cup shelled frozen edamame, thawed
1 cup tomato diced
1 cup onion diced
¼ cup parsley, finely chopped
1 clove garlic, chopped
2 tbsp vegetable oil
1 tbsp curry powder
1 tsp ginger, minced
Water as needed

Sauté onions, garlic, ginger, and curry powder until fragrant.  Add eggplants, tofu, and tomato.  Simmer until eggplants are soft about 15 minutes.  Stir-fry frequently, add water if needed.  Add edamame and cook for another 5 minutes.  Sprinkle parsley on top to serve.