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.