Stir-Fried Eggplant and Tofu

Submitted by Pinay0618

"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."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

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.

Reviews

[ShortieNJ]

pretty good...the eggplant just needs to cook a little longer (or take the skin off), other than that, it was very good. the basil added a nice touch (although, i only used 1 Tbsp), i think more than that would have been overkill. Thanks for posting