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Spicy Asian Eggplant With Tofu And Red Pepper

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Self Magazine
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dairy free

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Ingredients

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon toasted sesame oil

1 tablespoon olive oil

10 oz tofu, cut into 1-inch cubes

2 teaspoons 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

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