Looks pretty much exactly like my usual Thai stir-fries I bookmarked this recipe by Crafty Cookbook a long time ago, and then waited for eggplant season, and then waited to find eggplant that actually looked good enough to buy, and then I realized that I could just make it with different vegetables. Bring on the broccoli and bell peppers. Aside from the vegetable swap, I baked the tofu for simplicity, added more brown sugar, and added a hefty amount of white pepper. I didn't actually mean to put that much white pepper into it, but it was a delicious kick and I'll do it again that way on purpose. The Recipe: 2.5 tb soy sauce 2 tb oyster sauce 1/2 tb black vinegar 3 tb brown sugar 1/2 tb grated ginger 1/2 tsp white pepper 1 block tofu, cubed and cooked (I pressed out liquid, tossed with oil and salt, and baked at 375 for 45 minutes) vegetables, chopped (I like broccoli, bell peppers, and onions) 3 cloves garlic, minced pinch of salt 2 tb avocado oil Combine soy sauce, oy...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.