Description
This isn’t a Panda Express copycat but it’s packed with familiar Asian flavors minus the grease. A recipe on my summer rotation list year after year!
Ingredients
Scale
- 5 to 6 small or 2 long ichiban eggplants, cut into large bite-size pieces
- 1 green or red bell pepper, cut into large bite-size pieces
- 1 small white onion, cut into large bite-size pieces
- 4 cloves of garlic, pressed
- Salt
- 1 box of firm tofu, cut into cubes, air-fried
- Small handful of cilantro, coarsely chopped
- White pepper
- Chili oil
- Neutral-flavored cooking oil
SAUCE
- 4 tablespoons of oyster sauce
- 1 tablespoon of chili garlic sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sugar
Instructions
- Create the sauce. Combine all of the sauce ingredients in a bowl.
- Pan-fry the eggplant. Preheat a thick-bottomed pan over medium-high heat. Add 2 tablespoons of oil into the pan and add the eggplant.* Flip the pieces every minute, 4 to 5 minutes. Scoop into a large bowl and set aside.
- Cook the rest of the veggies. Add 2 more tablespoons of oil into the pan. Add the bell pepper, white onion and garlic. Stir-fry until the onion is somewhat translucent, 3 minutes or so. Season the veggies with a little bit of salt.
- Dress it up. Add the air-fried tofu, sauce, cilantro and eggplant into the pan, season with some white pepper, drizzle with some chili oil, and mix, mix, mix for 1 more minute. Turn off heat and dish up! It goes well with a hot bowl of rice!
Notes
*Don’t overcrowd the eggplant. Give each piece the opportunity to brown. If necessary, cook some pieces in another batch.
Keywords: 30 minute meal, Stir Fry, Tofu, Vegetables, One Pot Cooking