Name: Fried Tofu, Eggplant and Green Beans
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 to 6 serving(s)
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

Preparation

- 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.

Fried Tofu, Eggplant and Green Beans

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Preparation

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To help you with this recipe

RICARDO The Rock 11" Deep Frypan