Chili-garlic paste and Asian eggplants are best from Chinese supermarkets; we often omit the red pepper.
3 tbsp oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp soft brown sugar
2 tsp cornstarch
1 tsp toasted sesame oil
1 tsp chili-garlic paste
½ 16-oz pack firm tofu, cut into cubes
1 red pepper, cut into squares
2 Asian eggplants, cubed
Mix sauce ingredients.
Fry tofu over medium heat until browned on all sides. Set aside.
Stir-fry pepper a few minutes; add eggplant and fry until soft. It sucks up oil so cook on one side, flip, add a little more oil.
Add tofu back to pan.
Add sauce and stir; add extra water if it becomes too thick.
(Modified from Katie and Leeann Chin's recipe in SELF magazine.)