2 tbsp. olive oil
1 (12 oz.) package of firm tofu, cut into 1-inch chunks
2 tbsp. sesame oil
1/2 medium size yellow or white onion, peeled and cut into small chunks
1 tsp. minced garlic
1/2 red bell pepper, seeds and stem removed, cut into chunks
2 or 3 small eggplants, stem removed, cut into 1/2-inch by 1-inch slices, with peel
2 tbsp. oyster sauce
1 tsp. chili garlic sauce
a pinch of white pepper, or to taste
1 tsp. granulated sugar

Heat 2 tablespoons olive oil in skillet or wok, fry and stir tofu until golden brown on all sides, remove from pan and set aside until needed.

Heat 2 tablespoons sesame oil, sauté onion, garlic and red bell pepper until fragrant.

Add the oyster sauce, chili garlic sauce, white pepper, sugar and eggplant. Mix well and cover. Cook until eggplant is tender.

Add back to pan the browned tofu, mix and let it warm through for another minute, uncovered.

Serve while warm.

Submitted by: Rusty Barton