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
- 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
- Press tofu to remove excess water, then cut it into cubes.
- Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and sliced red chili, sauté until fragrant.
- Add tofu cubes and cook until they turn golden brown.
- Add sliced eggplants, soy sauce, oyster sauce, and sugar. Stir-fry until the eggplants are tender.
- Stir in Thai basil leaves and cook until they wilt.
- 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