Stir-Fried Eggplant and Tofu |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My first stab at cooking tofu for myself was such a delicious success that I'm having another go at it. This recipe is from Sunset magazine, featuring one of my favorite vegetables - yummy, beautiful eggplant. Ingredients:
3 tablespoons vegetable oil |
1 (18 ounce) package firm tofu, drained, cut into 1 1/2- by 2-in . chunks |
2 garlic cloves, minced |
1 lb eggplant, cut into 1- by 3-in . strips |
1 small 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 leaf |
Directions:
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.
3. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
4. Return tofu to pan and gently stir to coat.
5. Remove from heat and stir in basil leaves.
6. Serve over rice.
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