Sweet & Spicy Tofu and Eggplant stir-fry

 

Ingredients:
4 medium eggplants
1 1/2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp liquid seasoning
1/4 cup sugar
2 red bird's eye chilies, chopped
200 grams of medium-firm tofu, cut into 1/2-inch cubes
steamed rice, to serve
chopped green onions for garnish

Instructions:
Rinse eggplants and cut crosswise into 1-inch thick rounds, then cut into half to form half-moons. Heat oil in a skillet and fry eggplants pieces until soft and golden brown. Drain on paper towels. Set aside.

Place oyster sauce, liquid seasoning, sugar, and chilies in a saucepan. Mix until sugar is dissolved and slightly thick. Add eggplant and tofu. Stir-fry gently.
Portion steamed rice. Top with the tofu-eggplant mixture, then garnish with chopped onions.

Notes:
Instead of red chilies, I used Siling Pangsigang (long chili)
I pan-fry the tofu and cut it into 1/2-inch cubes

Recipe Credits: Yummy Magazine, March 2012