Awesome Recipe – Stir-fried Eggplant and Tofu

Here’s a recipe that’s easy and quick to prepare, and it tastes great! I was looking for something to make with tofu, and I also had an eggplant to use. Lo and behold, I found one recipe that uses both. The link to the recipe is on MyRecipes.com, but I made a few modifications as noted below. Also, I plan to try the basic recipe with some other type of sauce (other than soy sauce) and will report back if it is successful.

 

STIR-FRIED EGGPLANT AND TOFU

25 minutes; serves four.

INGREDIENTS

3 tbsp. vegetable oil    (I used light sesame oil)

1 pkg. (18 oz.) firm tofu, drained, cut into 1-1/2 x 2″ chunks

2 garlic cloves, minced (I used 3 medium-large cloves)

1 lb. eggplant, cut into 1 x 3″ strips

1 small red or green pepper, cut into 1 in. pieces (I used red pepper, which added a sweet flavor)

1/3 cup reduced-sodium soy sauce (I used a bit less and added water to make up the difference)

2 tbsp. sugar (I used about 1 tbsp. honey)

2 tbsp. oyster sauce (I omitted this altogether; too salty for my taste)

1/4 cup fresh basil leaves

HEAT OIL IN A LARGE, NONSTICK FRYING PAN OVER HIGH HEAT. ADD TOFU AND COOK GENTLY, TURNING OCCASIONALLY, UNTIL BROWNED SLIGHTLY (ABOUT 5 MIN.). TRANSFER TOFU TO A PLATE.

COOK GARLIC, EGGPLANT, AND BELL PEPPER IN PAN UNTIL SOFTENED, STIRRING OCCASIONALLY, 8 TO 10 MIN.

ADD SOY SAUCE, SUGAR, AND OYSTER SAUCE, AND COOK UNTIL HEATED THROUGH (ABOUT 2 MIN.). RETURN TOFU TO PAN AND GENTLY STIR TO COAT. REMOVE FROM HEAT AND ADD IN BASIL LEAVES.

SERVE WITH RICE (I RECOMMEND BROWN RICE).

YUMMY.