Chinese Eggplant with Tofu and Thai Basil

Jul 22, 2025
by Adalberto Welch
- 4.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

25 mins
TOTAL TIME

1 hrs 10 mins
SERVING

3 People
VIEWS

3

Embark on a culinary adventure with this vibrant dish, where the creamy texture of tofu meets the delightful tenderness of Chinese eggplant, all infused with the aromatic essence of Thai basil and a touch of fiery chili. A symphony of flavors that will transport your taste buds to the heart of Thailand.

Ingridients

Adjust Servings

1 (14 ounce) package firm tofu, cubed

2 tablespoons peanut oil

4 cloves garlic, minced

1 small onion, halved and sliced

6 small Chinese eggplants, cut into 1-inch pieces

2 tablespoons soy sauce

1 tablespoon Thai chili sauce, or to taste

0.5 cup chopped fresh Thai basil

1 tablespoon water, or as needed

Nutrition

Carbohydrate

85 g
Cholesterol

0 mg
Fiber

24 g
Protein

22 g
Saturated Fat

3 g
Sodium

603 mg
Sugar

33 g
Fat

18 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Tofu: Place the cubed tofu on a plate lined with paper towels. Cover with more paper towels and press with a heavy object to remove excess moisture. Let it sit for approximately 30 minutes.

02

Step

Sauté Aromatics and Tofu: Heat peanut oil in a large skillet over medium-high heat. Add minced garlic and sliced onion, sautéing until the onions soften, about 5 minutes. Introduce the pressed tofu and continue to sauté. Add a tablespoon of water if the tofu begins to stick to the pan.

03

Step

Incorporate Eggplant and Simmer: Add the eggplant pieces to the skillet. Cover and cook until the eggplant begins to soften, approximately 5-7 minutes. Stir in soy sauce and Thai chili sauce, then reduce the heat to medium. Continue cooking until the eggplant becomes translucent, around 7-10 minutes.

04

Step

Finish with Basil: Stir in the chopped fresh Thai basil. Cook until the basil wilts, about 1 minute. Serve hot and enjoy!

For an extra layer of flavor, consider marinating the tofu in a mixture of soy sauce, ginger, and garlic before cooking.
If you don't have Chinese eggplants, Japanese eggplants or regular globe eggplants can be substituted. Adjust cooking time accordingly.
Serve this dish over brown rice, quinoa, or rice noodles for a complete meal.
Adjust the amount of Thai chili sauce to your desired level of spiciness.

Adalberto Welch

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