Eggplant and Tofu in Spicy Oyster sauce

I found this meatless recipe on a magazine.The first time I tried this recipe, it became my favorite. This is also my favorite packed lunch for work and my officemates loves it too. 
Now let me share this 10 minute recipe. If you love tofu, I am so sure you will like this recipe too. :-)

You will need;


4 pcs eggplant cut 1" long then cut in half
300 grams firm tofu cut in cubes(I used masoya Japanese firm tofu)
half cup oyster sauce
1 tbs sugar
liquid seasoning
1/2 cup water
Chopped chillies (I used 2)
oil for frying (I used olive oil)


Then what you will do;

• Fry the eggplant then place in a paper towel to remove excess oil and set aside.
• On the same pan, place the oyster sauce, liquid seasoning, sugar and water. Simmer for a minute.
• Throw in the cubed tofu. Simmer until the tofu until it'll soak up the flavors. If you think, the sauce is running dry, do add more so as not to burn the sauce. 
• Keep simmering until the sauce thickens. Add the fried eggplants. Mix and turn of heat.

Serve hot. 

Gyoza

Let me share you the recipe of one of my favorite japanese food. Yaki Gyoza!!!!yummm!

You will need;
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soysauce
1 tsp grated fresh ginger
1 tsp grated garlic
1 fresh egg
1/3 cup chopped cabbage
2 Tbsp chopped green onion
20 gyoza wrappers (the round ones)
1 Tbsp sesame oil for cooking
salt and pepper to taste

So you will do

In a bowl, mix in the ground pork, soy sauce, sesame oil, fresh egg. When everything is incorporated add the chopped cabbage, grated ginger and spring onions . Set aside and cover the bowl with cling wrap. I did this to make sure that the taste of  pork and the vegetable blends well together.

Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top.

Heat a tablespoon of sesame oil (or whatever cooking oil you have)

When the pan is hot, place the gyoza in the pan. Add a cup of water or enough just to cover the gyoza. When the water disappears, drizzle some oil (I used sesame oil) and fry  for 2 minutes or until the bottom side turn brown. Use a spatula to scoop the gyoza out.

Serve with dipping sauce which is one part soy sauce,one part rice vinegar and one part chili oil. If you don't have rice vinegar and chili oil it tastes great in just soy sauce too.

Itadakimasu!!!