spicy-asian-eggplant-with-tofu-and-red-pepper-232462.json

{
    "directions": [
        "In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Saut\u00e9 tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; saut\u00e9 until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately."
    ],
    "ingredients": [
        "1 tbsp oyster sauce",
        "1 tsp sugar",
        "1 tsp toasted sesame oil",
        "1 tbsp olive oil",
        "10 oz tofu, cut into 1-inch cubes",
        "2 tsp minced fresh garlic",
        "3 red chiles, cored, seeded and cut into very thin slices",
        "1 red bell pepper, cored, seeded and cut into 1/2-inch squares",
        "4 Asian eggplants, cut diagonally into 1/2-inch-thick slices"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Wok",
        "Stir-Fry",
        "Quick & Easy",
        "Tofu",
        "Eggplant",
        "Bell Pepper",
        "Hot Pepper",
        "Healthy",
        "Self",
        "Hawaii"
    ],
    "title": "Spicy Asian Eggplant with Tofu and Red Pepper",
    "url": "http://www.epicurious.com/recipes/food/views/spicy-asian-eggplant-with-tofu-and-red-pepper-232462"
}