Kam Heong stir fry eggplant and tofu

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Step 1

In a heated pan with 2 teaspoons oil, then pan-fry tofu until turn golden on both sides. Set aside.

Step 2

Use the same pan, pan-fry eggplant over medium or low heat until become soft on the inside. Set aside.

Step 3

Add 1 teaspoon oil to the pan, then add red jalapeno and curry leaves in, stir fry until the red jalapeno become soft.

Step 4

Season with sauce mixture, add tofu and let simmer for 2 minutes. Then stir in eggplant and cook for another minute.

Step 5

Serve warm with rice.

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