Stir-Fried Eggplant And Tofu - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 (18 ounce) package firm tofu, drained, cut into 1 1/2- by 2-in . chunks
2 garlic cloves, minced
1 lb eggplant, cut into 1- by 3-in . strips
1 small bell pepper, cut into 1-in . pieces
1/3 cup reduced sodium soy sauce
2 tablespoons sugar
2 tablespoons oyster sauce
1/4 cup fresh basil leaf

Preparation

Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
Return tofu to pan and gently stir to coat.
Remove from heat and stir in basil leaves.
Serve over rice.