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…
Instructions
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1
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with two layers of paper towel.
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2
Fry the green beans in the oil for 1 minute or until al dente. Watch out for splattering. Drain on the paper towel.
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3
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.
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4
Fry the tofu in the oil for 2 to 3 minutes or until lightly golden. Add to the vegetables on the paper towel.
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5
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.
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6
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.
