Stir-Fried Tofu with Chinese Eggplant and Thai Basil

Main Course

Stir-Fried Tofu with Chinese Eggplant and Thai Basil

★★★★ ☆ 4.0 (286)

This vibrant stir-fry combines tender tofu with silky Chinese eggplant and fragrant Thai basil for a deliciously fresh meal. It’s quick to make and packed with bold, savory flavors that will satisfy your cravings.

◷ 40 min Total Time

♜ 4 Servings

▥ Medium Difficulty

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Ingredients

4 servings

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

Pasta and Meat Sauce Dish

Instructions

Step 1

Start by pressing the tofu to get rid of any extra moisture. Lay it out on a plate lined with paper towels, cover it with another paper towel, then set a heavy pot on top. Let it sit for about 30 minutes while the towels soak up the liquid.

Step 2

Heat some peanut oil in a large skillet over medium-high heat. Toss in the tofu, chopped onion, and garlic, and cook everything until the onions soften, which should take about 5 minutes. If the tofu starts sticking, splash in a little water to help it along.

Step 3

Add the Chinese eggplant to the pan, then cover it and let it cook until the eggplant begins to soften—around 5 to 7 minutes. Pour in the soy sauce and chili sauce, turn the heat down to medium, and keep cooking until the eggplant turns translucent, about 7 to 10 more minutes.

Step 4

Finally, throw in the Thai basil and give everything a quick stir until the leaves wilt, which should only take about a minute. Then it’s ready to serve!

Why You’ll Love This Recipe

This dish is a vibrant mix of flavors and textures. The silky tofu pairs perfectly with the tender, slightly sweet eggplant. Fresh Thai basil adds a fragrant, aromatic touch that makes every bite exciting. It’s a healthy and satisfying meal that comes together quickly.

Serving Suggestions

Serve with steamed jasmine rice or noodles to soak up the flavorful sauce. A side of pickled vegetables or a light cucumber salad can add a refreshing contrast. This dish also works well with a squeeze of lime for extra brightness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the tofu from becoming too dry. Avoid freezing, as the texture of the eggplant and tofu may change.