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)
- 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!
