Tofu and Eggplant Stir-Fry

Can’t find Thai basil? Substitute with sweet basil and a few pinches of coriander powder. This dish pairs well with jasmine rice.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 block (12⅓ oz.) firm tofu, cut into 1" rectangles
  • 4 Tbsp. vegetable oil, divided
  • 1 small eggplant, cubed
  • 1 small red bell pepper, seeded and diced
  • 8 oz. mushrooms, sliced
  • 2 red chilies, minced
  • 1 Tbsp. minced garlic
  • 2 Tbsp. minced shallots
  • 1 Tbsp. fish sauce
  • ½ cup Thai basil leaves
  • 2 Tbsp. cilantro leaves

Directions

  • Dry tofu with paper towels to remove excess moisture. Heat 2 tablespoons oil in a wok over medium heat. Add tofu and stir-fry for 2–3 minutes until golden brown. Transfer to a plate.
  • Add 1 tablespoon oil to wok and swirl it around the pan. Stir-fry eggplant, bell pepper, and mushrooms for 2 minutes, tossing around in the wok every so often. Remove from wok and add to tofu.
  • Heat remaining 1 tablespoon oil and add chilies, garlic, and shallots. Stir and cook for 1 minute. Return tofu, eggplant, and bell peppers to the wok and add fish sauce, stir to coat. Remove from heat and stir in basil. Serve hot, garnishing with fresh cilantro leaves.

Recipe Information

Serves: 4

Ingredients

  • 1 block (12⅓ oz.) firm tofu, cut into 1" rectangles
  • 4 Tbsp. vegetable oil, divided
  • 1 small eggplant, cubed
  • 1 small red bell pepper, seeded and diced
  • 8 oz. mushrooms, sliced
  • 2 red chilies, minced
  • 1 Tbsp. minced garlic
  • 2 Tbsp. minced shallots
  • 1 Tbsp. fish sauce
  • ½ cup Thai basil leaves
  • 2 Tbsp. cilantro leaves

Directions

  • Dry tofu with paper towels to remove excess moisture. Heat 2 tablespoons oil in a wok over medium heat. Add tofu and stir-fry for 2–3 minutes until golden brown. Transfer to a plate.
  • Add 1 tablespoon oil to wok and swirl it around the pan. Stir-fry eggplant, bell pepper, and mushrooms for 2 minutes, tossing around in the wok every so often. Remove from wok and add to tofu.
  • Heat remaining 1 tablespoon oil and add chilies, garlic, and shallots. Stir and cook for 1 minute. Return tofu, eggplant, and bell peppers to the wok and add fish sauce, stir to coat. Remove from heat and stir in basil. Serve hot, garnishing with fresh cilantro leaves.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat18g
Saturated Fat2.5g
Cholesterol0mg
Sodium370mg
Total Carbohydrate15g
Dietary Fiber5g
Sugars7g
Protein12g