Stir Fried Tofu and Eggplant

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 oyster sauce mixture and tofu. Stir to coat and serve.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Sides, vegetarian and tagged , , . Bookmark the permalink.

3 Responses to Stir Fried Tofu and Eggplant

  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:
    jinxx♣xoxo

  2. Reblogged this on ' Ace Foodie News ' and commented:
    Nice recipe Rufus Chef CJ 👌

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