Chinese Eggplant with Tofu and Thai Basil

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

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.

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

Categories

Similar Recipes You May Like

Vodka Lemonade with Mint

Vodka Lemonade with Mint

Grilled Chicken Salad with Strawberries and Avocado

Grilled Chicken Salad with Strawberries and Avocado

Sweet and Spicy Shrimp and Chourico Kabobs

Sweet and Spicy Shrimp and Chourico Kabobs

Charred Corn and Black Bean Salsa

Charred Corn and Black Bean Salsa

Peach and Raspberry Crumble

Peach and Raspberry Crumble

Asparagus and Tomato Salad with Goat Cheese

Asparagus and Tomato Salad with Goat Cheese

Sticky Orange Chicken with Nectarines

Sticky Orange Chicken with Nectarines

Chicken and Pasta Casserole with Mixed Vegetables

Chicken and Pasta Casserole with Mixed Vegetables