Stir-Fried Eggplant And Tofu

By Sunset
38 faves | 2 recommends
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Used sesame oil instead of oyster (didn't have) and added some sesame seeds at the end. Sooo delish! Also added a bit of coconut milk to brown rice for cooking.”
Jessie Sue Smith   •  4 Nov   •  Report
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3 tablespoons vegetable oil

1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks

2 garlic cloves, minced

1 pound eggplant, cut into 1- by 3-in. strips

1 small red or green bell pepper, cut into 1-in. pieces

1/3 cup reduced-sodium soy sauce

2 tablespoons sugar

2 tablespoons oyster sauce

1/4 cup fresh basil leaves

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