Some beautiful orchids. Good reasons to visit a conservatory on a cold and blustery day:
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.
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).