This is my own variation of a recipe I got from a back issue of Sunset magazine ... which I read in the waiting room of my doctor's office, lol! In any case, it's very easy to make but delicious. You can adjust the amount of sauce, etc., to your taste without altering the flavor. It's fab!
You'll need:
- vegetable oil (I use sesame oil for its Asian flavor) for sauteeing
- 1 package (18 oz.) tofu (regular or firm; I prefer regular), drained, cut into 1" chunks
- 2-3 garlic cloves, minced
- 1 lb. eggplant, diced (I just use 1 medium/large-sized eggplant)
- 1 bellpepper, cut into 1" strips (I prefer red bellpepper, for the look and flavor)
- 1/4 cup (or less, to your taste) soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. raw brown sugar
- 1 tbsp. dry basil leaves (or 1/4 cup fresh)
In another large pan, heat a bit more oil and cook garlic, eggplant and bellpepper until softened, turning occasionally; this will take about 10-15 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, about 2 more minutes. Return tofu to pan and gently stir to coat with sauces. Turn off heat. Stir in basil leaves. Serve with rice.
5 comments:
Wow, that sounds easy enough, and looks delish!
i'm going to try this, looks delicious. i cook a lot of Asian-style cuisine but never know when/where/how to use oyster sauce. now i can crack open that bottle that's been sitting in my pantry! i'll probably substitute chicken for the tofu so that my bf will eat it, too ;)
Thanks! It's one of my favorite dishes to make. You can totally adjust all the flavorings, sauces, etc. to your taste. But don't omit the basil, because that's what makes it fab. :o) It's got kind of a Thai flavor.
One of our family friends, an older lady who's an awesome cook, tried it and loved it so much she really wanted the recipe, so I thought it would be a great one to share with everyone!
my wife just made this and it was amazing! thanks for the recipe.
You're welcome! :o)
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