- 2 Japanese eggplants (long skinny purple eggplants)
- 4 baby bok choy
- 1 package extra firm or firm tofu, drained
- 4 green onions, chopped
- 1 TBS minced garlic
- 2 TBS vegetable oil
- 3 TBS soy sauce
- 3 TBS water
- 2 1/2 TBS oyster sauce
- 1 tsp sriracha
- 1/4 tsp red pepper flakes
- 1 tsp sugar
- 1 tsp sesame oil
- non stick spray
- 1. Cut your tofu block in half long ways (so you still have 2 rectangles, but then are half as thick. Place the 2 halves on a folded clean kitchen towel, and place another towel on top of the tofu. Place something heavy, like stacked books or a heavy pot on top of the towel. Allow to sit for 15 minutes to ‘drain’ the tofu.
- 2. Cut the tops of the eggplant, then cut in half length wise, and those sections in half again, and again. Then cut them into 2 inch pieces, set aside. Cut the bottoms off the bok choy, and rinse off the remaining stalks to remove any lose dirt.
- 3. In a skillet over medium high heat, spray with non stick spray. Cut tofu into bite sized cubes and add to the skillet. Cook for a few minutes on each side until the tofu is browned on the sides (I usually only flip once, every side does not need to be browned.
- 4. While the tofu is cooking, heat 2 TBS vegetable oil in another skillet or wok over medium high heat. Once the oil is smoking, add half the chopped green onions and stir quickly. Add the eggplant pieces and stir fry for 6-7 minutes. If things seem to be drying up, add a couple tablespoons of water to the side of the wok and continue to stir fry eggplant.
- 5. While eggplant is cooking, mix garlic, soy sauce, water, oyster sauce, sriracha, red pepper flakes, sugar, and sesame oil in a bowl; set aside.
- 6. Add bok choy to the wok with the eggplant and stir fry together for 1 minute. Pour sauce mixture into wok and stir to combine. Bring to a simmer, then reduce heat and cook for 2 minutes. Add tofu to wok and stir to coat.
- 7. Serve and garnish with green onions.
Source : allrecipes.com