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.