Fried Tofu, Eggplant and Green Beans | RICARDO

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