Spicy Asian Eggplant With Tofu And Red Pepper
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1 tbsp olive oil
- 10 oz tofu, cut into 1-inch cubes
- 2 tsp minced fresh garlic
- 3 red chiles, cored, seeded and cut into very thin slices
- 1 red bell pepper, cored, seeded and cut into 1/2-inch squares
- 4 Asian eggplants, cut diagonally into 1/2-inch-thick slices
- In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Saute tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; saute until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.
oyster sauce, sugar, sesame oil, olive oil, fresh garlic, red chiles, red bell pepper, eggplants
Taken from www.epicurious.com/recipes/food/views/spicy-asian-eggplant-with-tofu-and-red-pepper-232462 (may not work)