Ingredients1/2 tablespoon (7 ml) oil or 1 tablespoon (14 ml) if not using a non-stick pan
2 cup (290 g) firm tofu, rinsed, drained and cut into 1 inch cubes
1 tablespoon (10 g) fresh red chili, minced
5 cloves garlic, minced
2 cup (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
2 tablespoon (30 ml) soy sauce
2 teaspoon (10 g) sugar
1 tablespoon (15 ml) sesame oil
2 tablespoon (30 ml) water
InstructionsMake 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 2 minutes.
Add eggplant, red peppers, and basil, and cook for 3 minutes.
Add sauce and stir to combine.
Cook for 2 minutes, turn off heat and cover. Covering the dish will allow the steam to make the eggplant a little softer.
After 3 minutes, remove the lid and plate. Garnish with fresh Thai basil and serve with rice.
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