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.

RELATED recipes: Talong Soy Stir-fry, Shar's Spicy Tofu on Rice

Serves 4  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

1  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.

3  Add eggplant and tofu. Stir gently.

4  Portion steamed rice among four bowls. Top with tofueggplant mixture, then garnish with chopped green onions.

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