Tofu and eggplant in black bean garlic sauce
Cuisine: Indian
Author: EasyRecipes .
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
  • 3½ tablespoons peanut oil
  • 350g firm tofu, cut into 2cm cubes
  • 700g eggplant, cut into 2cm cubes
  • 1 green capsicum, deseeded, sliced
  • 5 green onions, sliced diagonally into 2cm-long pieces
  • 2½ tablespoons black bean garlic sauce
  • extra green onions, sliced, and steamed rice, to serve
Instructions
  1. Heat a wok over high heat until hot. Add 1 tablespoon oil. Swirl to coat. Add tofu. Stir-fry for 3 to 4 minutes or until golden. Transfer to a bowl. Cover with foil.
  2. Reheat wok over high heat. Add 2 tablespoons oil. Swirl to coat. Add eggplant. Stir-fry for 6 to 7 minutes or until golden and tender. Add to tofu.Step 3
  3. Heat remaining 2 teaspoons oil in wok. Add capsicum and onions. Stir-fry for 1 to 2 minutes or until softened. Return tofu and eggplant to wok with black bean garlic sauce. Stir-fry for 1 to 2 minutes or until heated through. Spoon into bowls. Top with extra onions. Serve with rice.
Recipe by Mithila.net at http://www.mithila.net/veg-recipes/tofu-eggplant-black-bean-garlic-sauce-7598.html