Eggplant And Tofu With Sweet Spicy Bean Paste

1. 1

   heat oil in wok or skillet until hot and fry eggplant slices in batches until golden, 2-3 minutes. Remove from heat, drain on paper towels and keep warm

2. 2

   Drain off all but 1/4 cup oil from pan. Reheat oil and shallow-fry the tofu cubes over med heat until golden and crisp on all sides. Remove from heat and drain on paper towels.

3. 3

   Clean the skillet, heat 2 tsps oil and stir fry garlic, chili and bean paste over med heat until fragrant, about 1 minute. Stir in fried eggplant pieces, oyster sauce and plum sauce. Add the fried tofu and toss to combine then remove from heat. Garnish with green onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.