Ingredients
1 tbsp oyster sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tbsp olive oil
10 oz tofu, cut into 1-inch cubes
2 tsp minced fresh garlic
3 red chiles, cored, seeded and cut into very thin slices
1 red bell pepper, cored, seeded and cut into 1/2-inch squares
4 Asian eggplants, cut diagonally into 1/2-inch-thick slices
Preparation
In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.
Nutrition Per Serving
Healthy bonus: Fiber from eggplant
Nutritional analysis per serving 166 calories
7.9 g fat (0.7 g saturated fat)
16.1 g carbohydrates
8.7 g protein
6.3 g fiber
#### Nutritional analysis provided by Self
