Chinese Eggplant with Tofu and Thai Basil

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 204 Calories

Ingredients

• ½ cup chopped fresh basil
• 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 (Optional)
• 1 tablespoon Thai chili sauce, or more to taste

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. 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.