Spicy Asian Eggplant with Tofu and Red Pepper Recipe

Spicy Asian Eggplant with Tofu and Red Pepper Recipe

  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp olive oil
  • 10 oz tofu, cut into 1-inch cubes
  • 2 tsp minced fresh garlic
  • 3 red chiles, cored, seeded and cut into very thin slices
  • 1 red bell pepper, cored, seeded and cut into 1/2-inch squares
  • 4 Asian eggplants, cut diagonally into 1/2-inch-thick slices
  1. 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, garlic, and chiles; 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; stir well. Add tofu to pan and mix. Serve immediately.
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