Spicy Thai Eggplant Tofu
Dive into the bold, aromatic flavors of Spicy Thai Eggplant Tofu, a vibrant plant-based stir-fry that’s as satisfying as it is easy to make. This dish features golden, crispy tofu and tender chunks of eggplant coated in a savory-sweet sauce made with soy sauce, hoisin, and oyster sauce (or its vegan alternative), balanced with a kick of red chilies and fragrant garlic. Fresh basil leaves add a burst of herbal aroma, while a cornstarch slurry ensures the sauce clings perfectly to every bite. Ready in just 40 minutes, this quick and healthy meal is perfect for busy weeknights and pairs beautifully with jasmine rice or noodles. Garnish with green onions and sesame seeds for an added touch of flavor and presentation. Whether you're a fan of Thai cuisine or exploring plant-based recipes, this enticing stir-fry is sure to impress!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 medium eggplant (preferably Thai or Chinese variety)
- 4 tbsp cooking oil
- 4 cloves garlic, minced
- 2 small red chilies, finely chopped
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1.5 tbsp oyster sauce (or vegan alternative)
- 1 tbsp brown sugar
- 3 tbsp water
- 1 cup fresh basil leaves
- 1 tbsp cornstarch
- 2 stalks green onion, finely chopped (optional, for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy object on top (like a skillet) for 15 minutes to remove excess water.
Cut the tofu into 1-inch cubes and set aside.
Slice the eggplant into bite-sized pieces (about 1/2-inch thick), keeping the skin on if desired for extra texture.
In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, brown sugar, and water. Set the sauce mixture aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes and pan-fry for 3-4 minutes per side, or until golden and crispy. Remove the tofu and set aside.
In the same skillet, add the remaining 2 tablespoons of oil. Add the minced garlic and chopped red chilies, stirring for 30 seconds until fragrant.
Add the eggplant to the skillet and stir-fry for 5-7 minutes, or until the eggplant is tender and slightly browned. You may need to add a splash of water if the pan becomes too dry.
Return the crispy tofu to the skillet and pour the sauce mixture over the tofu and eggplant. Stir well to coat everything evenly.
Mix the cornstarch with 1 tablespoon of water to create a slurry, and add this to the skillet. Stir for 1-2 minutes, or until the sauce thickens.
Turn off the heat and fold in the fresh basil leaves, allowing them to wilt from the residual heat.
Transfer the Spicy Thai Eggplant Tofu to a serving dish. Garnish with green onions and sesame seeds if desired.
Serve hot with steamed jasmine rice or noodles for a hearty and satisfying meal.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
