July 3, 2010

Eggplant with Tofu and Basil

These days I am fascinated about my kitchen / indoor garden that I am developing. I made my first trip to the nursery last week ever since we moved to our new home.  Currently, I just have a small collection of a few annuals and a basil plant that I asked my hubby to pick up from Trader Joes. I plan to include some more herbs like oregano, thyme and coriander in the next few weeks. Never thought I would be so passionate about this new hobby of mine -- it has reaffirmed by belief that you can make your life more meaningful by accumulating small positives like these. Oh well, before I write the recipe here's a picture of my basil.

1/2 cup extra firm tofu +1 eggplant cut into small strips + 2-3 bell peppers (yellow & red) diced + handful of  basil torn into small pieces + 3 tbsp olive oil + 1/3 cup soy sauce + 21/2 tbsp oyster sauce + 3 big garlic cloves + sugar to taste.
Heat oil in a non stick pan. Add eggplant and garlic.  Stir fry till crisp. Remove from pan and keep aside. Now add tofu and fry for 5 mins. Remove and keep aside. Add basil and pepper to the pan. Stir fry on high heat until softened. Add soy sauce, oyster sauce and sugar, and heat for 2 more minutes. Return tofu and eggplant to the pan. Cook for 3-4 more mins. Serve hot with steamed rice.


Courtesy: sunset magazine

1 comment:

Anonymous said...

This looks delicious, I'll be trying it!