Friday, June 25, 2010

Oyster Sauce Tofu Eggplant Cake Noodles

I like this House brand tofu because it lasts so long.  The only thing is I tend to buy a few at once and I end up forgetting to eat them before the expiration date on the package.  Luckily I caught this one hiding in the refrigerator just in time!

I crisped some noodles in a pan with some oil while heating a little more oil in the wok.  Added some garlic, black pepper and red chili to the oil being heated in the wok.  Then I sauted the onions, red pepper and eggplant for a few minutes.  Sprinkled some coarse sea salt and a couple tablespoons of oyster sauce with a splash of soy sauce and continued to saute. 
Then I mixed in the tofu carefully to avoid breaking up the soft tofu.  Then I added a few cups of water, brought it to a boil and thickened slightly with corn starch.

This was almost a vegetarian meal.  The only non vegetable ingredient used was the oyster sauce.

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Rick Nakama (R) GRI SFR SRES
808.382.6761 M

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  1. Ummm . . . so when are you opening up your restaurant? I'd love to be a frequent visitor!

  2. @jalna - hahaha. ummm i'll be sure to let you know if that happens!

Thanks for your comments. I'll need to screen them first to make sure it's a family friendly comment.

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