If I may say so, this stir fry was absolutely fantastic! I love the slender Asian eggplant and it was perfect paired with tofu.
Here you can see my pan cubed tofu. I first threw in chopped garlic and ginger into the pan. That was followed by the tofu which I seasoned with a little soy sauce and some of that wonderful chili flakes in oil. You can see what half a teaspoon of it does to color this dish.
I stir fried the tofu on high heat until it was browned on all sides. This was removed from the pan and set aside.
Into the pan, still with the flavored oil from frying the tofu, I added more chopped garlic and ginger, onions and that delicious Asian eggplant.
The eggplant was fried until it began to get tender. The tofu was added back to the dish and it was seasoned with some sesame oil and soy sauce. One last thing I added was a teaspoon of Szechuan black bean and garlic paste. Oh, what a flavor! I was pleased with how the sauce clung to the food and not the pan! I definitely have to make this again.
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