Stir-Fried Eggplant and Tofu Recipe – Sunset Magazine

Ingredients

• 3 tablespoons vegetable oil
• 1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
• 2 garlic cloves, minced
• 1 pound eggplant, cut into 1- by 3-in. strips
• 1 small red or green bell pepper, cut into 1-in. pieces
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons sugar
• 2 tablespoons oyster sauce
• 1/4 cup fresh basil leaves