Chinese Vegetarian Stir-Fry Delight: Aromatic Eggplant and Tofu Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 medium Chinese eggplants, cubed 1 block firm tofu, drained and cubed 1 red bell pepper, sliced 1 yellow bell pepper, sliced 2 cloves garlic, minced 1 small onion, diced 3 tbsp soy sauce 2 tbsp oyster sauce (or vegetarian alternative) 1 tbsp sesame oil 1 tbsp cornstarch 1 cup water Salt and pepper to taste Cooking oil for stir
• frying Chopped green onions and sesame seeds, for garnish

Instructions

1. In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside.
2. Heat 1 tbsp of cooking oil in a wok or large pan over medium high heat. Add eggplants and stir fry for 3 minutes, or until slightly softened. Transfer to a plate and set aside.
3. In the same wok, add another tbsp of oil, then sauté garlic and onion until fragrant and translucent.
4. Add bell peppers and tofu to the wok. Stir fry for 5 minutes or until vegetables are tender yet crisp, and tofu is slightly golden.
5. Return eggplants to the wok, pour in the sauce mixture, and stir well to combine. Cook for another 2 minutes until the sauce thickens and coats the ingredients. Season with salt and pepper.
6. Transfer to a serving dish, garnish with green onions and sesame seeds, and serve immediately.

Chef’s Insight

To achieve the perfect balance of flavors, adjust the ratio of soy sauce and oyster sauce according to your taste preferences.

Notes

For an extra kick, add a pinch of red pepper flakes to the sauce mixture.