Stir-fried Eggplant and Tofu

Stir-fried Eggplant and Tofu
Photo by Annabelle Breakey


  • 3 tablespoons vegetable oil
  • 1 small red or green bell pepper, cut into 1-in. pieces
  • 2 tablespoons oyster sauce
  • 2 garlic cloves, minced
  • 1 pound eggplant, cut into 1- by 3-in. strips
  • 2 tablespoons sugar
  • 1/3 cup reduced-sodium soy sauce
  • + 2 more ingredients
    • ¼ cup fresh basil leaves
    • 1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks

1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. 2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 1...

View full recipe at My Recipes


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