This was an amazing meal! This without question tasted like something you would order at a Chinese restaurant, however it is healthy and does not include bad fillers or MSG. You must try this one! Serve the dish over a scoop of rice.
Tip: for extra protein and an added crunch, I added a handful of toasted slivered almonds
Serving Size: 4
Ingredients
- 3 tablespoons of olive oil (or vegetable oil)
- 1 package (18oz) of organic firm tofu, drained and cut into cubes
- 2 organic garlic cloves, minced
- 1 organic eggplant; cut into 1 by 3 inch strips
- 1 small red or green organic bell pepper
- 1/3 cup soy sauce
- 2 tablespoons of organic sugar
- 2 tablespoons oyster sauce
- 1/4 cup fresh basil leaves (optional)
Instructions:
1. Heat oil in a large non-stick skillet or wok over high heat.
2. Add tofu and gently cook, turning over occasionally until browned slightly. Remove tofu from pan and set aside in another bowl
3. In the same skillet, add and cook the garlic, eggplant, and bell pepper until softened. Stir occasionally. This should take about 5 minutes.
4. Add the soy sauce, sugar, and oyster sauce until heated through.
5. Return tofu to the pan and gently stir to coat. Enjoy!
6. Optional: Remove from heat and stir in the basil leaves.
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