Tofu and Chinese Eggplant in Thai Basil Sauce

Ingredients 0/8

Directions

Pres the tofu to get rid of extra moisture—place it between paper towels on a plate, then put something heavy on top, like a pot, and let it sit for about 30 minutes. Once that’s done, heat some peanut oil in a large skillet over medium-high heat. Toss in the tofu, chopped onion, and garlic, and sauté everything until the onions turn soft, which should take around 5 minutes. If the tofu begins to stick, splash in a little water to loosen things up. Next, add the eggplant to the pan, cover it, and let it cook until the eggplant starts to soften, about 5 to 7 minutes. Pour in the soy sauce and chili sauce, turn the heat down to medium, and keep cooking until the eggplant becomes translucent and tender, roughly 7 to 10 minutes. Finally, stir in the fresh basil and cook just until it wilts, which only takes about a minute.