Stir Fried Thai Basil w/ Tofu and Eggplant

    2 rating(s)
    Submitted by
    Avatar of MollyM


    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 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.


    1/2 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

    Serving Size


    Prep Time

    30 mins

    Rate this Recipe

      Post Your Comment

      * Required fields



      Points +22

      Posted on 22 Nov 2015

      I love Thai food. I might just try this for my husband and I.


      Points +12

      Mostly Veg
      Posted on 14 Oct 2021

      Making for dinner this Weekend

      Stir Fried Thai Basil w/ Tofu and Eggplant

      Have a better photo? Please send it to us: recipephoto (at)