Stir-fried Eggplant and Tofu- Quick, Easy & Delicious

January 10, 2013

Stir-fried Eggplant and Tofu

You can make this in less time than it will take to be delivered!

Ingredients

  • 3 tablespoons vegetable oil
  • 1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
  • 2 garlic cloves, minced
  • 1 pound eggplant, cut into 1- by 3-in. strips
  • 1 small red or green bell pepper, cut into 1-in. pieces
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons oyster sauce
  • 1/4 cup fresh basil leaves

Preparation

  1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
  2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Jiranooch Shapiro, Anchorage, Sunset
SEPTEMBER 2008

myrecipes.com

See full post here: Annabelle Breakey Photography :: Blog2013-01-10.