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200g tofu, cut into 6 pieces
100g aubergine, cubed
50g pork, diced
10g spring onion
5g minced garlic

2 tbsp Yeo’s Hot Bean Sauce
1 tsp Yeo’s Pure Sesame Oil
1 tbsp oyster sauce
2 tsp Yeo’s Light Soy Sauce

- Heat a pan over medium heat, pan-fry the tofu until fragrant then fry the minced pork and aubergine until cooked. Put all of the cooked ingredients into a casserole.

 - Stir-fry the spring onion, garlic with all the seasonings and add some water. Put everything into casserole, cover and cook in low heat for 2 minutes. Serve hot.


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