recipe of favorite Tofu and eggplant in black bean garlic sauce

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tofu and eggplant in black bean garlic sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tofu and eggplant in black bean garlic sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tofu and eggplant in black bean garlic sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3 1/2 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
  • 2 1/2 tablespoons black bean garlic sauce
  • Extra green onions, sliced, to serve
  • Steamed rice, to serve

Method

  • Step 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.
  • Step 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
    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.

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