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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]

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Serves

2 - 4

Ingredients You Need for Stir Fried Thai Basil With Tofu and Eggplant [Vegan]

  • 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
    • Sauce
    • 2 Tablespoons (30 ml) Soy sauce
    • 2 teaspoons (10 g) Sugar
    • 1 Tablespoon (15 ml) Sesame oil
    • 2 Tablespoons (30 ml) water

How to Prepare Stir Fried Thai Basil With Tofu and Eggplant [Vegan]

  1. Make sauce by whisking all 4 sauce ingredients together. Set aside.

  2. Heat oil on medium/high in a large non-stick skillet.

  3. Add tofu and red chili and cook for 5 minutes.

  4. Add garlic and cook for another 2 minutes.

  5. Add eggplant, red peppers and basil and cook for an additional 3 minutes.

  6. Add sauce and stir to combine.

  7. Cook for 2 more minutes, turn off heat and cover.

  8. Covering the dish will allow the steam to make the eggplant a little softer.

  9. After 3 or 4 minutes, take off the lid and serve.

  10. Garnish with fresh Thai basil and serve with brown or jasmine rice.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Molly Patrick

See My Recipes

Molly Patrick is really damn good at motivating people to eat a whole food plant-based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant-Based Nutrition.
She helps people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat.

Comments

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  2. Nikki, for a dish like this I would buy firm – and always, always make sure it’s organic, non-GMO. Be sure you pat it with some paper towels before slicing. There’s a lot of water in tofu. :)