Tofu and Eggplant in Black Bean Garlic Sauce

[Guest guest]

Tofu and Eggplant in Black Bean Garlic Sauce

 

 

3 1/2 tablespoons (just over 1/4 cup) peanut oil

350 g (12 1/3 oz) firm tofu, cut into 2 cm (3/4 " ) cubes

700 g (25 oz) eggplant, cut into 2cm cubes

1 green capsicum (bell pepper), deseeded, sliced

5 green onions, sliced diagonally into 2 cm (3/4 " ) long pieces

2 1/2 tablespoons (10 tsp) black bean garlic sauce

extra green onions, sliced, and steamed rice, to serve

 

 

1. Heat a wok over high heat until hot. Add 1 tablespoon (4 tsp) oil.

Swirl to coat. Add tofu. Stir-fry for 3 to 4 minutes or until golden.

Transfer to a bowl. Cover with foil.

 

2. Reheat wok over high heat. Add 2 tablespoons (8 tsp) oil. Swirl to

coat. Add eggplant. Stir-fry for 6 to 7 minutes or until golden and

tender. Add to tofu.

 

3. Heat remaining 2 teaspoons oil in wok. Add capsicum (bell pepper)

and onions. Stir-fry for 1 to 2 minutes or until softened. Return tofu

and eggplant to wok with black bean garlic sauce. Stir-fry for 1 to 2

minutes or until heated through. Spoon into bowls. Top with extra

onions. Serve with rice.

 

 

Serves 4.