Chinese Eggplant with Tofu and Thai Basil
Recipe information
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Cooking:
15 min.
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Servings per container:
3
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Source:

Ingredients for - Chinese Eggplant with Tofu and Thai Basil

1. Firm tofu, cubed - 1 (14 ounce) package
2. Peanut oil - 2 tablespoons
3. Garlic, minced - 4 cloves
4. Onion, halved and sliced - 1 small
5. Water, or as needed (Optional) - 1 tablespoon
6. Soy sauce - 2 tablespoons
7. Thai chili sauce, or more to taste - 1 tablespoon
8. Chopped fresh basil - ½ cup

How to cook deliciously - Chinese Eggplant with Tofu and Thai Basil

1. Stage

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. Stage

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.