Chinese Eggplant with Tofu and Thai Basil recipe

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Ingredients

1 (14 ounce) package firm tofu, cubed
2 tablespoons peanut oil
4 cloves garlic, minced
1 small onion, halved and sliced
1 tablespoon water, or as needed
2 tablespoons soy sauce
1 tablespoon Thai chili sauce, or more to taste
½ cup chopped fresh basil

Nutrition Info

203.9 calories
carbohydrate: 7.5 g
cholesterol: : -
fat: 15.3 g
fiber: 1.2 g
protein: 12 g
saturatedFat: 2.4 g
servingSize: -
sodium: 824.1 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.

  2. Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.

Recipe Yield

3 servings

Recipe Note

This recipe is full of Thai flavor and so easy to make. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Serve over brown rice.

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