Fried Tofu, Eggplant and Green Beans | RICARDO

Name: Fried Tofu, Eggplant and Green Beans | RICARDO
Total time: 40 min
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

www.ricardocuisine.com

Tossed with tofu and green beans, this quick Thai-inspired stir-fry supper gets its swagger from a mix of soybean paste, seasoning sauce, unctuous oyster sauce and the peppy kick of a bird’s-eye...

Keywords

tofu
tofu recipes
weekday recipes
dinner ideas
thai cuisine
thai food
thai recipes
stir-fry
stir-fry recipes
asian cuisine
fried tofu
vegetables

View full recipe on www.ricardocuisine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.

Share this recipe:

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