Photo: Annabelle Breakey; Styling: Dan Becker

YieldsServes 4
AuthorJiranooch Shapiro, Anchorage,
A flavorful dinner ready in less than 30 minutes, this Sitr-Fried Eggplant and Tofu dish will have your family raving. Serve over rice with a simple green salad for a complete meal.

How to Make It

Step 1
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.

Step 2
2

Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 3 tablespoons vegetable oil
 1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
 2 garlic cloves, minced
 1 pound eggplant, cut into 1- by 3-in. strips
 1 small red or green bell pepper, cut into 1-in. pieces
 1/3 cup reduced-sodium soy sauce
 2 tablespoons sugar
 2 tablespoons oyster sauce
 1/4 cup fresh basil leaves

Directions

Step 1
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.

Step 2
2

Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Step 3
3

Note: Nutritional analysis is per serving.

Stir-fried Eggplant and Tofu