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Sep 14, 2012
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Sweet and Spicy Tofu and Eggplant Stir-fry

By: Angelo Comsti


Sweet and Spicy Tofu and Eggplant Stir-fry

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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Photography by Miguel Nacianceno | Food Styling by Angelo Comsti | Prop Styling by Rachelle Santos | Props from the Yummy Prop Library and stylist's own

 




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  • Guest Sep 20 2012 @ 06:31pm View all replies1 Report Abuse
       
    I only spent 40 pesos for this recipe. It's so easy to prepare and really delicious!
    Thanks so much!
  • Mitzi Marie Javier Sep 17 2012 @ 01:52pm View all replies1 Report Abuse
       
    i'd bookmark this one.thanks!:)
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