Fried eggplant with red pepper and tofu
4 servings
60 minutes
Fried eggplants with red pepper and tofu are a harmony of flavors and textures, where the tenderness of tofu combines with the juiciness of vegetables and rich notes of soy and oyster sauces. This dish, inspired by Asian motifs, is beautifully adapted in European cuisine and highlights the art of quick cooking in a wok. The browned eggplants and peppers absorb the aromas of garlic and sweet sauce, creating an appetizing combination. Basil leaves add freshness, while serving it with rice makes it complete and hearty. This dish is perfect for those who appreciate the balance of simplicity and sophistication while seeking healthy yet flavorful solutions.
1
Heat vegetable oil in a wok over high heat. Add medium-sized pieces of tofu and fry until golden brown, turning for 5 minutes. Transfer to a plate with a slotted spoon.
- Vegetable oil: 3 tablespoons
- Firm tofu: 500 g
2
Add finely chopped garlic, medium-sized diced eggplant, and medium-sized diced pepper to the wok. Sauté until soft for 8-10 minutes.
- Garlic: 2 cloves
- Eggplant: 500 g
- Red sweet pepper: 1 piece
3
Add sugar, oyster, and soy sauces. Cook, stirring, for another 2 minutes.
- Sugar: 2 tablespoons
- Oyster sauce: 3 tablespoons
- Soy sauce: 0.3 glass
4
Return the tofu to the wok and stir.
- Firm tofu: 500 g
5
Remove from heat and add basil leaves. Stir and serve over cooked rice.
- Basil leaves: 0.3 glass
