Recipe Eggplant And Tofu. 4 heat a bit more oil in the wok skillet and add in the tofu. Add the dry cooked tofu to the marinade in bowl.
Heat oil in a large nonstick frying pan over high heat add tofu and gently cook turning tofu occasionally until browned slightly about 5 minutes. Add the remaining 2 tablespoons of oil to the pan and add the eggplant. Use a slotted spoon to transfer tofu to a plate.
Cook garlic eggplant and bell pepper in pan until softened stirring occasionally 8 to 10 minutes.
Serve with the rice and sprinkle with the basil. Add the remaining 2 tablespoons of oil to the pan and add the eggplant. Add soy sauce brown sugar chili paste and sesame oil. Add peppers and stir fry until cooked.