LibreRecipes

Spicy Asian Eggplant with Tofu and Red Pepper

Rating

1 tbsp oyster sauce

1 tsp sugar

1 tsp toasted sesame oil

1 tbsp olive oil

10 oz tofu, cut into 1-inch cubes

2 tsp minced fresh garlic

3 red chiles, cored, seeded and cut into very thin slices

1 red bell pepper, cored, seeded and cut into 1/2-inch squares

4 Asian eggplants, cut diagonally into 1/2-inch-thick slices

In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.