\u00c2\u00a0<\/p>\n
3 T. vegetable oil <\/span><\/p>\n 1 package (18 oz.) firm tofu, drained, cut into 1 1\/2- by 2-in. chunks <\/span><\/p>\n 2 garlic cloves, minced <\/span><\/p>\n 1 pound eggplant, cut into 1- by 3-in. strips <\/span><\/p>\n 1 small red or green bell pepper, cut into 1-in. pieces <\/span><\/p>\n 1\/3 C. reduced-sodium soy sauce <\/span><\/p>\n 2 T. sugar <\/span><\/p>\n 2 T. oyster sauce <\/span><\/p>\n 1\/4 C. fresh basil leaves <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3 T. 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 C. reduced-sodium soy sauce 2 T. sugar 2 T. oyster sauce 1\/4 C. fresh basil leaves \u00c2\u00a0 Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally,…<\/p>\n