Name: Chinese Eggplant with Tofu and Thai Basil
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Firm tofu, cubed - 1 (14 ounce) package; Peanut oil - 2 tablespoons; Garlic, minced - 4 cloves; Onion, halved and sliced - 1 small; Water, or as needed (Optional) - 1 tablespoon; Soy sauce - 2 tablespoons; Thai chili sauce, or more to taste - 1 tablespoon; Chopped fresh basil - ½ cup

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.