질문하기
Cut the eggplant and tofu into bite-sized pieces.
Sprinkle salt on the tofu and let it sit for about 5 minutes, then pat dry with a kitchen towel.
Heat oil in a pan and pan-fry the tofu until golden brown.
Remove the tofu, and stir-fry the eggplant in the same pan.
Once the eggplant is soft, add the tofu back to the pan, pour in the chili sauce, and stir-fry everything together.
Season with salt and pepper to taste, then transfer to a serving dish.
