Sunday, May 20, 2012

Sweet & Spicy Tofu and Eggplant stir-fry

4 medium eggplants
1 1/2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp liquid seasoning
1/4 cup sugar
2 red bird's eye chilies, chopped
200 grams medium-firm tofu, cut into 1/2 inch cubes
steamed rice, to serve
chopped green onions for garnish

Rinse eggplants and cut crosswise into 1 inch thick rounds, then cut into half to form half moons. Heat oil in a skillet and fry eggplants pieces until soft and golden brown. Drain on paper towels. Set aside.

Place oyster sauce, liquid seasoning, sugar and chilies in a sauce pan. Mix until sugar dissolved  and slightly thick. Add eggplant and tofu. Stir-fry gently.
Portion steamed rice. Top with tofu-eggplant mixture, then garnish with chopped onions.

  • Instead of red chilies I used Siling Pangsigang (long chili)
  • I pan fry the tofu and cut into 1/2 inch cubes
Recipe Credits: Yummy Magazine, March 2012


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