I think I found this in Sunset Magazine. I wrote it down on a scrap of paper so I am relying on my faulty memory for the source.
Stir Fried Tofu and Eggplant
3 tablespoons vegetable oil
1 package firm tofu, cut into 2 inch chunks
1 eggplant cut into 1″ x 3″ strips
1 bell pepper cut into strips
2 diced garlic cloves ( I used a tablespoon of diced garlic)
1/3 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons sugar
1/4 cup fresh basil leaves (I forgot to add these, it was still good!)
Heat the pan. When the pan is hot, add the oil. When the oil is hot, add the tofu. Brown the tofu. The secret to browning soft things like tofu is to leave it alone. I know you want to stir it around, but don’t, just wait. Brown the tofu on all sides. Remove the tofu from the pan.
If you need to, add more oil. Cook the garlic, eggplant and bell pepper strips until soft (about 10 minutes). I add a little bit of water to the pan if the eggplant absorbs the oil rather than adding more oil.
When the vegetables are done, add the sauce. Heat until the sauce is warmed. Gently add the browned tofu, stir to coat all the ingredients with sauce, try not to break up the tofu chunks (if you do, it’s still okay but the dish won’t look as pretty).
Remove from heat. Add the basil leaves and serve over rice.
We ate it without rice, this makes 4 generous servings.