Eggplant And Tofu With Sweet Spicy Bean Paste

• 1/3 Cup oil
• 14oz slender asian eggplants, thick sliced diagonally
• 2 cakes pressed or firm tofu, cubed (abt 10oz)
• 2 cloves garlic, chopped
• 1-2 red finger-length chilli peppers, deseeded and finely chopped
• 1 TBL brown bean paste (taucheo)
• 2 TBL oyster sauce
• 2 tsps plum sauce
• 3 green onions, sliced diagonally to garnish

1. heat oil in wok or skillet until hot and fry eggplant slices in batches until golden, 2-3 minutes. Remove from heat, drain on paper towels and keep warm
2. Drain off all but 1/4 cup oil from pan. Reheat oil and shallow-fry the tofu cubes over med heat until golden and crisp on all sides. Remove from heat and drain on paper towels.
3. Clean the skillet, heat 2 tsps oil and stir fry garlic, chili and bean paste over med heat until fragrant, about 1 minute. Stir in fried eggplant pieces, oyster sauce and plum sauce. Add the fried tofu and toss to combine then remove from heat. Garnish with green onions and serve.

oil, eggplants, cakes pressed, garlic, red finger, brown bean paste, oyster sauce, sauce, green onions

Taken from www.epicurious.com/recipes/member/views/eggplant-and-tofu-with-sweet-spicy-bean-paste-50050718 (may not work)