Fried Tofu, Eggplant and Green Beans

Name: Fried Tofu, Eggplant and Green Beans
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

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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

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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