Eggplant, Tofu, and Ground Pork Stir Fry

A while ago, my in-laws were sick with the flu for a few days and so I made soup for them for a couple of days. I made tori no mizutaki one day and Portuguese bean soup another day. I think my family was tired of eating soup — or maybe I was tired of eating soup, so I decided to make an eggplant, tofu, and ground pork stir fry for dinner.

I bought one container of Oshiro firm tofu and seasoned it with salt and sesame oil and threw it into the air fryer at 400 degrees for around 10 minutes. Next, I browned about a pound of ground pork with a little bit of salt and pepper and then put it aside. Finally, I sauteed some sliced eggplant in the pan and as it softened, I added some oyster sauce, rayu, and shoyu to the pan.

When the eggplant was almost ready, I added the tofu and the cooked ground pork to the pan and mixed it all together.

That was it. It was quick and easy and yummy and a hit with my family. Living Hilo Style.

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