Sunday, December 14, 2008

Eggplant with Tofu & Red Pepper

You can either use tofu or just throw in a package of frozen veg if you're not keen on tofu.

1 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp olive oil
10 oz tofu, cut into 1-inch cubes
2 tsp minced fresh garlic
chili powder, to taste
1 red bell pepper, cored, seeded and cut into 1/2-inch squares
1 eggplant, cut into 1/2-inch-thick slices
rice, to serve

In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, and garlic; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture and stir well. Add tofu to pan and mix. Serve over rice.
*You can also use fresh chiles instead of chili powder
**I also used plum tomatoes as I had them

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