Chinese Eggplant with Tofu and Thai Basil recipe
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Ingredients
- 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 2 tablespoons soy sauce 1 tablespoon Thai chili sauce, or more to taste ½ cup chopped fresh basil
Nutrition Info
- 203.9 caloriescarbohydrate: 7.5 gcholesterol: : -fat: 15.3 gfiber: 1.2 gprotein: 12 gsaturatedFat: 2.4 gservingSize: -sodium: 824.1 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Chinese Eggplant with Tofu and Thai Basil
Directions
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Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.