Stir Fried Tofu and Eggplant

Nice recipe Rufus Chef CJ 👌

Rufus' Food and Spirits Guide

Do not wuss out on the chilies Do not wuss out on the chilies

This is another great way to use tofu and all the fresh eggplant from the garden.

Tofu with Eggplant and Chilies

  • 10 oz tofu cut into bite sized cubes
  • 3-4 Japanese eggplant cut into 1/2″ slices about 3 cups
  • 1 large red bell pepper cut into bite-sized squares
  • 2-3 cayenne peppers cut into thin strips
  • 2 tbsp sliced garlic
  • 3 tbsp rice wine vinegar
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 2 tbsp olive oil

Mix oyster sauce, sesame oil and sugar together in a bowl. In Large frying pan heat olive oil over medium heat and brown tofu on all sides. Remove tofu and add garlic and cayenne peppers. Saute over low heat until fragrant and then add peppers and eggplant. Add rice vinegar and deglaze pan. Cover and cook on low until eggplant is cooked. Add…

View original post 10 more words

One thought on “Stir Fried Tofu and Eggplant

Comments are closed.