Stir-Fried Eggplant And Tofu

• 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

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.

vegetable oil, firm tofu, garlic, eggplant, bell pepper, soy sauce, sugar, oyster sauce, fresh basil leaf

Taken from www.food.com/recipe/stir-fried-eggplant-and-tofu-334175 (may not work)