Tofu Stir-Fried with Eggplant

Nothing is as quick as a stir-fry and this uses nutritious tofu to give protein. Good health in a matter of minutes.

• 2 tablespoons peanut oil
• 10 ounces firm tofu, cut into 1-inch cubes
• 2 cloves garlic, sliced on the diagonal
• 3 small dried red chiles or 1 teaspoon red pepper flakes
• 1 red bell pepper, cored, seeded and sliced
• 4 Japanese eggplants, sliced into 1/2-inch-thick slices
• 1 teaspoon toasted sesame oil

METHOD

Heat peanut oil in a large pan or wok until hot, but not smoking. Lower heat to medium-high. Sauté tofu, stirring gently, about 5 minutes, until brown on all sides, about 5 minutes. Remove with a slotted spoon or (better) a Chinese strainer and set aside.

Reduce heat to low and swirl in remaining tablespoon oil. Stir in garlic, and chiles. Stir-fry for 2 minutes. Raise heat to medium and stir in eggplant and pepper. Stir-fry until soft, about 10 minutes. Add tofu to pan with sesame oil and stir just to reheat tofu.

Serves: 4

Contributor: G. Suzuki

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