Eggplant And Tofu With Sweet Spicy Bean Paste Recipe

Ingredients

1/3 Cup oil

14oz slender asian eggplants, thick sliced diagonally

2 cakes pressed or firm tofu, cubed (abt 10oz)

2 cloves garlic, chopped

1-2 red finger-length chilli peppers, deseeded and finely chopped

1 TBL brown bean paste (taucheo)

2 TBL oyster sauce

2 tsps plum sauce

3 green onions, sliced diagonally to garnish

Preparation

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 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. 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.