Experience the bold flavors of Thai cuisine with our Thai Basil Eggplant and Tofu Bowl. This dish is a delightful blend of savory tofu, vibrant eggplant, and aromatic Thai basil.

Thai Basil Eggplant and Tofu Bowl

Ingredients

• 1 block of firm tofu, cubed
• 2 medium-sized eggplants, sliced
• 3 cloves garlic, minced
• 1 red chili, sliced
• 1 cup Thai basil leaves
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• Cooked jasmine rice, for serving

Instructions

1. Press tofu to remove excess water, then cut it into cubes.
2. Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and sliced red chili, sauté until fragrant.
3. Add tofu cubes and cook until they turn golden brown.
4. Add sliced eggplants, soy sauce, oyster sauce, and sugar. Stir-fry until the eggplants are tender.
5. Stir in Thai basil leaves and cook until they wilt.
6. Remove from heat and serve the Thai Basil Eggplant and Tofu over jasmine rice.

Prep time: 15 minutes | Cook time: 15 minutes

Yield: 4 servings

Nutritional information per serving: Calories: 320, Fat: 18g, Carbohydrates: 32g, Protein: 14g