Fried Tofu, Eggplant and Green Beans
Deep-frying Chinese eggplant—the real superstar in this recipe—brings out the addictively sweet side of the fruit (yes, fruit!). Tossed with tofu and green beans, this quick stir-fry supper gets its swagger from a mix of soybean paste, seasoning sauce, unctuous oyster sauce and the peppy kick of a bird’s-eye chili.
Ingredients
- 1/4 lb (115 g) green beans, trimmed
- 3 small Chinese eggplants, halved lengthwise and cut into 1-inch (2.5 cm) pieces on an angle
- 1 lb (450 g) firm tofu, patted dry and cut into 1/2-inch (1 cm) slices, then into triangles
- 1 red bell pepper, seeded and thinly sliced
- 2 garlic cloves, chopped
- 1 red bird’s eye chili pepper, thinly sliced
- 1 tbsp (15 ml) seasoning sauce
- 1 tbsp (15 ml) soybean paste
- 1 tbsp (15 ml) oyster sauce
- 2 tsp sugar
- Vegetable oil, for frying
- Thai basil leaves, for serving
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with two layers of paper towel.
- Fry the green beans in the oil for 1 minute or until al dente. Watch out for splattering. Drain on the paper towel.
- Fry the eggplant in the oil for 2 to 3 minutes or until tender and golden. Add to the green beans on the paper towel.
- Fry the tofu in the oil for 2 to 3 minutes or until lightly golden. Add to the vegetables on the paper towel.
- In a wok or large, deep skillet over medium-high heat, soften the bell pepper, garlic and chili pepper in 1 tbsp (15 ml) of oil. Add the green beans, eggplant, tofu, seasoning sauce, soybean paste, oyster sauce and sugar. Mix well.
- Garnish with Thai basil leaves and serve with rice, if desired.
Deep-frying Chinese eggplant—the real superstar in this recipe—brings out the addictively sweet side of the fruit (yes, fruit!). Tossed with tofu and green beans, this quick stir-fry supper gets its swagger from a mix of soybean paste, seasoning sauce, unctuous oyster sauce and the peppy kick of a bird’s-eye chili.