Ingredients

　　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

　　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. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté 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.

Nutrition Per Serving

　　Nutritional analysis per serving 166 calories

　　7.9 g fat (0.7 g saturated fat)

　　16.1 g carbohydrates

　　8.7 g protein

　　6.3 g fiber

　　#### Nutritional analysis provided by Self