{"id":4664,"date":"2013-04-29T02:22:14","date_gmt":"2013-04-29T09:22:14","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=4664"},"modified":"2013-04-17T11:01:46","modified_gmt":"2013-04-17T18:01:46","slug":"stir-fried-thai-basil-with-tofu-and-eggplant","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/stir-fried-thai-basil-with-tofu-and-eggplant\/","title":{"rendered":"Stir Fried Thai Basil with Tofu and Eggplant"},"content":{"rendered":"
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\"Meatless<\/a><\/p>\n

Thai people migrated south from China approximately 4,000 years ago.<\/p>\n

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<\/a>\u00a0(established during the late 1400’s)<\/p>\n

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.<\/p>\n

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.<\/p>\n

In my book Bold Vegan – Food of South East Asia<\/a> 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.<\/p>\n

Here is one of the recipes that you will find in the book.<\/p>\n

Happy Meatless Monday!<\/p>\n

Stir Fried Thai Basil with Tofu and Eggplant<\/h2>\n
\"If<\/a>

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.<\/p><\/div>\n

\u00a0Serves 2 – 4<\/p>\n

Gluten free if using gluten free soy sauce<\/p>\n

Nut free<\/p>\n

WHAT YOU WILL NEED\u00a0<\/b><\/b><\/h2>\n

1\/2 Tablespoon (7 ml) oil (1 Tablespoon or 14 ml if you don\u2019t have a non-stick pan)<\/p>\n

2 cups (290 g) \u00a0firm tofu, rinsed, drained and cut into 1 inch cubes.<\/p>\n

1 Tablespoon (10 g) fresh red chili, minced (take out seeds if you don’t want it spicy)<\/p>\n

5 cloves garlic, minced<\/p>\n

2 cups (145 g) Japanese Eggplant, cut into 1 inch rounds and then cut into quarters<\/p>\n

1 cup (150 g) Red Bell Pepper, cut into 1 inch chunks<\/p>\n

1 cup (25 g) Thai basil leaves<\/p>\n

Sauce<\/strong><\/p>\n

2 Tablespoons (30 ml) Soy sauce<\/p>\n

2 teaspoons (10 g) Sugar<\/p>\n

1 Tablespoon (15 ml) Sesame oil<\/p>\n

2 Tablespoons (30 ml) water<\/p>\n

HOW TO DO IT\u00a0<\/i><\/b><\/b><\/h2>\n