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2 tbsp olive oil
1 (12 oz) package of firm tofu, cut into 1 inch chunks
2 tbsp sesame oil
1/2 medium size yellow or white onion, peeled and cut into small chunks
1 tsp minced garlic
1/2 red bell pepper, seeds and stem removed, cut into chunks
2 or 3 small eggplants, stem removed, cut into 1/2-inch by 1-inch slices, with peel
2 tbsp oyster sauce
1 tsp chili garlic sauce
a pinch of white pepper, or to taste
1 tsp granulated sugar
Heat 2 tbsp olive oil in skillet or wok, fry and stir tofu until golden brown
on all sides, remove from pan and set aside until needed.
Heat 2 tbsp sesame oil, saute onion, garlic and red bell pepper until fragrant.
Add the oyster sauce, chili garlic sauce, white pepper, sugar and eggplant.
Mix well and cover. Cook until eggplant is tender.
Add back to pan the browned tofu, mix and let it warm through for another minute, uncovered.
Serve while warm.
1 (12 oz) package of firm tofu, cut into 1 inch chunks
2 tbsp sesame oil
1/2 medium size yellow or white onion, peeled and cut into small chunks
1 tsp minced garlic
1/2 red bell pepper, seeds and stem removed, cut into chunks
2 or 3 small eggplants, stem removed, cut into 1/2-inch by 1-inch slices, with peel
2 tbsp oyster sauce
1 tsp chili garlic sauce
a pinch of white pepper, or to taste
1 tsp granulated sugar
Heat 2 tbsp olive oil in skillet or wok, fry and stir tofu until golden brown
on all sides, remove from pan and set aside until needed.
Heat 2 tbsp sesame oil, saute onion, garlic and red bell pepper until fragrant.
Add the oyster sauce, chili garlic sauce, white pepper, sugar and eggplant.
Mix well and cover. Cook until eggplant is tender.
Add back to pan the browned tofu, mix and let it warm through for another minute, uncovered.
Serve while warm.
