1 tbsp oyster sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tbsp olive oil
10 oz tofu, cut into 1-inch cubes
2 tsp minced fresh garlic
3 red chiles, cored, seeded and cut into very thin slices
1 red bell pepper, cored, seeded and cut into 1/2-inch squares
4 Asian eggplants, cut diagonally into 1/2-inch-thick slices
In a bowl, mix oyster sauce, sugar, and sesame oil; set aside.
Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat.
Saut� tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and
add remaining tbsp olive oil, garlic, and chiles; saut� until soft, about 4 minutes.
Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes,
flipping eggplant after 5 minutes to cook on each side.
Add oyster sauce mixture; stir well.
Add tofu to pan and mix. Serve immediately.
Makes 4 servings.