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