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.
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 tofu-eggplant 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
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!