Sweet and Spicy Tofu and Eggplant Stir-fry

The tofu will provide your protein requirement while the eggplant will supply you with fiber, vitamins B and C, and potassium.


March 2012 | By Angelo Comsti
Sweet and Spicy Tofu and Eggplant Stir-fry
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at a glance

Main Ingredient

Vegetables

Type

Main Dishes

Preparation Time

00:00:00


Date Published

March 2012

Take a break from your usual heavy-hitters by going meatless. The tofu will provide your protein requirement while the eggplant will supply you with fiber, vitamins B and C, and potassium.

Serves
Prep Time 7 minutes 
Cooking Time 12 minutes

4 medium eggplants
1 1/2 tablespoons vegetable oil
1/4 cup oyster sauce
2 tablespoons liquid seasoning
1/4 cup sugar
2 red bird's eye chilies, chopped
200 grams medium-firm tofu,
      cut into 1/2-inch cubes
steamed rice, to serve
chopped green onions for garnish

Rinse eggplant and cut crosswise into 1-inch-thick rounds, then cut into half to form half moons. Heat oil in a skillet and fry eggplant pieces until soft and golden brown. Drain on paper towels. Set aside.

2  Place oyster sauce, liquid seasoning, sugar, and chilies in a saucepan. Mix until sugar is dissolved and slightly thick.

Add eggplant and tofu. Stir gently.

Portion steamed rice among four bowls. Top with tofu-eggplant mixture, then garnish with chopped green onions.

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