Stir Fried Thai Basil with Tofu and Eggplant

Meatless Mondays

Thai people migrated south from China approximately 4,000 years ago.

Because of that, Thai cuisine is influenced by Chinese methods like stir frying. Indian and Middle Eastern flavors have also played a part in Thai cuisine from foreign trade and the Spice Trade route (established during the late 1400’s)

Thai cuisine can be divided into 4 regions; Northern (Chiang Mai), North Eastern (Isaan), Central (Bangkok) and Southern. This dish is from the Central region.

South East Asian Food is intimidating. Vegan South East Asian food is really intimidating. But as it turns out it is not as hard as you might think.

In my book Bold Vegan – Food of South East Asia you can have your kitchen smelling like a Thai restaurant in no time. Even if you aren’t used to cooking Asian food, it is broken down for you in easy step by step instructions with the help of pictures.

Here is one of the recipes that you will find in the book.

Happy Meatless Monday!

Stir Fried Thai Basil with Tofu and Eggplant

If you freeze the tofu and then thaw it out, it will become like  sponge and really absorb the flavors of the sauce. This is a bit more work but if you have the time, I highly suggest trying it.

If you freeze the tofu and then thaw it out, it will become like sponge and really absorb the flavors of the sauce. This is a bit more work but if you have the time, I highly suggest trying it.

 Serves 2 – 4

Gluten free if using gluten free soy sauce

Nut free

WHAT YOU WILL NEED 

1/2 Tablespoon (7 ml) oil (1 Tablespoon or 14 ml if you don’t have a non-stick pan)

2 cups (290 g)  firm tofu, rinsed, drained and cut into 1 inch cubes.

1 Tablespoon (10 g) fresh red chili, minced (take out seeds if you don’t want it spicy)

5 cloves garlic, minced

2 cups (145 g) Japanese Eggplant, cut into 1 inch rounds and then cut into quarters

1 cup (150 g) Red Bell Pepper, cut into 1 inch chunks

1 cup (25 g) Thai basil leaves

Sauce

2 Tablespoons (30 ml) Soy sauce

2 teaspoons (10 g) Sugar

1 Tablespoon (15 ml) Sesame oil

2 Tablespoons (30 ml) water

HOW TO DO IT 

  • Make sauce by whisking all 4 sauce ingredients together. Set aside.

  • Heat oil on medium/high in a large non-stick skillet.

  • Add tofu and red chili and cook for 5 minutes.

  • Add garlic and cook for another 2 minutes.

  • Add eggplant, red peppers and basil and cook for an additional 3 minutes.

  • Add sauce and stir to combine.

  • Cook for 2 more minutes, turn off heat and cover.

  • Covering the dish will allow the steam to make the eggplant a little softer.

  • After 3 or 4 minutes, take off the lid and serve.

  • Garnish with fresh Thai basil and serve with brown or jasmine rice.

     

Molly Patrick has worked in the vegan food realm since 2003. She has done everything from opening vegan restaurants from the ground up to writing vegan cookbooks.  She is currently wrapping her up her second cookbook, due out summer 2013. Read her blog or sign up for her free emails.  Follow her on twitter Facebook

 

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About Molly Patrick

Molly has been helping people better their eating habits for years. In fact, it is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be.
She loves to travel and is always inspired by the food of global cultures.
Additionally, Molly has opened vegan restaurants in California and Texas as another way to get healthy and delicious plant based food to the masses.
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