Spicy Eggplant and Tofu Stir-fry

Instructions

1. 1

   Cut the eggplants into bite-sized pieces and set aside.

2. 2

   Cut the tofu into cubes and pat dry with a paper towel to remove excess moisture.

3. 3

   Mince the garlic cloves and slice the green onions.

4. 4

   Heat the vegetable oil in a large pan or wok over medium-high heat.

5. 5

   Add the tofu cubes to the pan and fry until golden brown on all sides. Remove and set aside.

6. 6

   In the same pan, add the sesame oil and minced garlic. Sauté for about 30 seconds until fragrant.

7. 7

   Add the eggplant pieces to the pan and stir-fry for about 5-7 minutes until they start to soften.

8. 8

   Add the soy sauce, chili paste, and lemon juice to the pan, stirring to coat the eggplant evenly.

9. 9

   Return the tofu to the pan and gently mix with the eggplant and sauce.

10. 10

    Cook for an additional 2-3 minutes until everything is heated through.

11. 11

    Garnish with sliced green onions before serving.

12. 12

    Serve hot with steamed rice or noodles.