Tofu and Chinese Eggplant in Thai Basil Sauce

A vibrant dish combines tender tofu and silky Chinese eggplant with a fragrant Thai basil sauce for a perfect balance of flavors. It’s quick to make and brings a delicious, fresh twist to your weeknight meals.

Kitchen Advice

Make sure to press the tofu well to remove excess water before cooking for a firmer texture.
Cut the eggplant into uniform pieces so they cook evenly and absorb the sauce better.
Stir-fry over medium-high heat to keep the vegetables tender but still crisp.

Ingredients 0/8

1 (14 ounce) package firm tofu, cubed 2 tablespoons peanut oil 4 cloves garlic, minced 1 small onion, halved and sliced 1 tablespoon water, or as needed (Optional) 2 tablespoons soy sauce 1 tablespoon Thai chili sauce, or more to taste ½ cup chopped fresh basil

Why This Recipe Stands Out

This dish combines the rich, savory flavors of tofu with the tender texture of Chinese eggplant. The Thai basil sauce adds a fragrant and slightly spicy kick, making it a perfect meal for anyone who enjoys bold, fresh tastes. It’s also a great option for vegetarians looking for a satisfying and nutritious dinner.

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.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Variations

Serve this dish over steamed jasmine rice or alongside noodles to soak up the flavorful sauce. A simple cucumber salad or a side of fresh spring rolls can add a refreshing contrast to the warm, savory flavors.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. Avoid freezing, as the texture of the eggplant and tofu may change.