Thai people migrated south from China approximately 4,000 years ago. Because of that, Thai cuisine is influenced by Chinese methods like stir-frying. Indian and Middle Eastern flavors have also played a part in Thai cuisine from foreign trade and the Spice Trade route (established during the late 1400s). Thai cuisine can be divided into 4 regions; Northern (Chiang Mai), North Eastern (Isaan), Central (Bangkok) and Southern. This dish is from the Central region.
Stir Fried Thai Basil With Tofu and Eggplant [Vegan]
2 - 4
- 1/2 Tablespoon (7 ml) oil (1 Tablespoon or 14 ml if you don’t have a non-stick pan)
- 2 cups (290 g) firm tofu, rinsed, drained, and cut into 1-inch cubes.
- 1 Tablespoon (10 g) fresh red chili, minced (take out seeds if you don’t want it spicy)
- 5 cloves garlic, minced
- 2 cups (145 g) Japanese Eggplant, cut into 1-inch rounds and then cut into quarters
- 1 cup (150 g) Red Bell Pepper, cut into 1-inch chunks
- 1 cup (25 g) Thai basil leaves
- 2 Tablespoons (30 ml) Soy sauce
- 2 teaspoons (10 g) Sugar
- 1 Tablespoon (15 ml) Sesame oil
- 2 Tablespoons (30 ml) water
Make sauce by whisking all 4 sauce ingredients together. Set aside.
Heat oil on medium/high in a large non-stick skillet.
Add tofu and red chili and cook for 5 minutes.
Add garlic and cook for another 2 minutes.
Add eggplant, red peppers and basil and cook for an additional 3 minutes.
Add sauce and stir to combine.
Cook for 2 more minutes, turn off heat and cover.
Covering the dish will allow the steam to make the eggplant a little softer.
After 3 or 4 minutes, take off the lid and serve.
Garnish with fresh Thai basil and serve with brown or jasmine rice.