Spicy Eggplants with Fried Tofu and Red Bell Pepper in Oyster Sauce

Spicy Eggplants with Fried Tofu and Red Bell Pepper in Oyster Sauce is another quick and easy to prepare dish. I cooked this right after work for my husband's meal for lunch at work.
This Chinese-inspired dish is delicious and healthy. I love tofu, especially when fried. It absorbs all the flavors of the dish. I can eat it as it is or dipped in a spicy soy sauce and vinegar mixture. Besides, eggplants, fried tofu and red bell pepper, I also added ground pork for additional flavor.

Ingredients: 

• 5-6 pcs. Large Eggplants (washed, sliced diagonally about 1 inch thick)
• 4-6 pcs. Square Extra Firm Tofu (cut into cubes about 1 inch thick)
• 2 pcs. Red Bell Pepper (seeds removed, washed and cut diagonally about 1 inch thick)
• 1/2 lb. Ground Pork
• 1/2 cup Spring Onions (chopped)
• 3-4 tbsp. Oyster Sauce
• 1/2 cup Water
• 2 tbsp. Sesame Oil 
• Olive oil or Canola Oil for frying.
• 1 tbsp. Brown Sugar
• 1 tsp. Hot Chili Paste (add more if you want it really spicy)
• 1 small Onion (sliced)
• 5 cloves Garlic (minced)

Let's Cook!

• Heat a wok or a non-stick pan over medium heat. Add enough olive oil or canola oil to fry the tofu until golden brown. Set aside.
• Remove used oil from the wok, rinse if necessary.
• Using the same wok, heat up over medium heat, then add sesame oil.
• Saute garlic and onion until aromatic and translucent.
• Add ground pork, then season with salt and pepper. Let it simmer until the color is no longer pink.
• Put in oyster sauce, hot chili paste and sugar. Mix well.
• Pour in water and let it boil.
• Add eggplants and tofu. Stir continuously. Until eggplant is tender.
• Toss in red bell pepper and mix thoroughly before turning off the heat.
• Place in a serving bowl and sprinkle with spring onions on top. 
• Serve with steamed rice.
• Share and enjoy!