Chinese Eggplant with Tofu and Thai Basil

This tasty vegetarian tofu and eggplant dish gets tons of flavor from fresh basil, soy sauce, and Thai chili sauce. Serve it over brown rice for a complete meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 530 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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.