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 RiceServes 4 Prep Time 7 minutes Cooking Time 12 minutes
4 medium eggplants1 1/2 tablespoons vegetable oil1/4 cup oyster sauce2 tablespoons liquid seasoning1/4 cup sugar2 red bird's eye chilies, chopped200 grams medium-firm tofu, cut into 1/2-inch cubessteamed rice, to servechopped 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
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