This Spicy Basil Eggplant with Tofu is the kind of dinner that feels like takeout, but is surprisingly easy to make at home. With crispy tofu, tender eggplant, and a sweet, tangy, umami-rich sauce, it's packed with bold flavor and perfect for a weeknight meal.
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Do you have a go-to takeout order? My husband and I order from our local Thai restaurant at least a couple times a month and almost always get the same dishes. We joke that the employees see the order and say, "here they go again!"
I typically alternate between two entrees, but my all-time favorite is spicy basil eggplant. I'm not a vegetarian, but I always order it with tofu. Because pan-fried tofu is highly underrated with its crispy golden exterior and silky middle.
But then, eggplant is highly underrated, too. Especially when it's perfectly cooked and basically melt-in-your-mouth tender with caramelized edges.
I decided to replicate my favorite spicy basil eggplant dish in my kitchen and I love how it turned out!
I'm excited I can now make it any time I want, but of course, we'll still be ordering often from our favorite restaurant since I'll never be able to replicate crazy noodles or the crispy veggie rolls.
And yes, I've already recreated my husband's favorite Thai beef basil!
❤️ Why this recipe works
Crispy tofu without deep frying: tossing the tofu in cornstarch before pan-frying creates a light coating that turns golden and crisp, giving you that takeout-style texture with way less oil or mess in the kitchen.
Eggplant that's caramelized with no sogginess: cooking the eggplant in a hot pan and letting it sit undisturbed first helps it develop a deep golden sear instead of steaming into mush (which I think is a big reason some people don't like eggplant).
Sweet, salt, and tangy sauce: the combination of soy sauce, oyster sauce, brown sugar, and rice vinegar make this dish tastes bold and umami-packed without needing a long ingredient list.
Spicy level of your choice: Thai chiles bring a great level of spice, but because they're added with the aromatics, the heat infuses the whole dish instead of overwhelming it. Plus, it's easy for you to add more or less depending on how spicy you like your food.
Easy to customize: in addition to the spice level, it's easy to make nearly every element of this dish your own. You can use any kind of protein you want (it doesn't have to be tofu!) and can add your favorite vegetables. Check out the variations section for more.
Easy enough for a weeknight dinner: this dish contains simple ingredients, has fast cook times, and doesn't have any complicated techniques, making this feel restaurant-worthy without being a whole production.
🗒 Ingredients
One of my favorite things about this dish is that it doesn't have any complicated ingredients, but still tastes fairly authentic (really, there's nothing like our local Thai spot!). You should be able to find all ingredients at your local major grocery store.
Here's everything you need to make this spicy basil eggplant with tofu (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Extra-firm tofu
- Cornstarch: you can substitute with arrowroot powder if preferred
- Vegetable oil: like canola oil
- Japanese eggplant: if you can't find this, you can substitute with Chinese eggplant or baby eggplants. If you can only get regular globe eggplant, it's fine to use, but I recommend getting some moisture out if it first by cutting it into 1-inch chunks, sprinkling with salt and letting it sit for about 30 minutes. Pat it dry before cooking. It also may take a bit longer to cook.
- Garlic
- Thai chile peppers
- Bell peppers: any color; I like to use a combo of red and green
- Soy sauce: can also use tamari or low-sodium soy sauce if you prefer
- Oyster sauce: you can also use vegan (mushroom) oyster sauce
- Rice vinegar
- Fish sauce
- Light brown sugar
- Water
- Thai basil leaves: can substitute with regular basil
- Lime wedges: for serving
- Jasmine rice: or whatever kind of rice/grain you want, for serving
🍆 Recipe tips
- Drain the tofu well for the best texture possible. The drier the tofu is, the crispier it gets. I recommend wrapping the block in a double layer of paper towels or a kitchen towel and lightly pressing down to squeeze out excess liquid. Then, cut the the tofu into ½-inch cubes.
- Don't skip the cornstarch toss! Coating the tofu in cornstarch creates a light outer layer that crisps up in the pan, giving you that golden, slightly crunchy texture, which is what I absolutely love about pan-fried tofu.
- Add tofu to the pan or wok in a single layer and don't overcrowd it. Otherwise it might steam instead of brown. You can do this in two batches if necessary.
- Cook on all sides until golden. Once you're done caramelizing the tofu, remove it from the pan and set it on paper towels to soak up any excess oil.
- As with the tofu, add the eggplant in a single layer without crowding. It's fine if you have to do this in multiple batches.
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- Let the eggplant sit before stirring as you also want to ensure it's caramelized on both sides.
- My recipe calls for 6 diced Thai chili peppers, but you are certainly welcome to add more or less depending on how much heat you like in your spicy basil eggplant!
- Feel free to adjust the sauce to your taste preferences. You can make it sweeter by adding a bit more sugar or tangier by adding more rice vinegar.
- Once you add the sauce, continue cooking for a couple minutes to let it thicken a bit.
- Only add basil once the dish is done cooking and is removed from the heat. This way it will stay nice and fresh instead of wilty.
- If you can find Thai basil, I highly recommend it! It's slightly spicy and peppery with hints of anise/licorice and a bit more aromatic than regular basil. That said, regular basil is also great in this dish!
- You can serve this however you want, but I think it's best over jasmine rice with lime wedges. But you can serve it over any kind of rice or even quinoa or cauliflower rice if you prefer. Or you can serve it as is with no grain involved.
I took a bite and was instantly obsessed. It's the perfect mix of savory, sweet, tangy, and spicy and is rich without being heavy.
The eggplant melts in your mouth, the tofu has a beautiful crisp texture, and the basil keeps it tasting fresh and vibrant.
🎉 Variations on recipe
Everyone is going to make their spicy basil eggplant a little bit different and I wanted to get it as close to how my favorite restaurant does it as possible.
Here are some ideas for other ways you can make this dish, ingredients you can add to it, etc.:
- If you don't like tofu, you can make it with chicken, beef, pork, or shrimp.
- You can add more veggies, like green beans, zucchini and/or summer squash, mushrooms, onions, snap peas, or broccoli. Add your favorites or whatever you need to use up in your fridge!
- Double the sauce if you want a saucier dish that will even coat the rice nicely.
- Stir a little peanut butter into the sauce.
- Add a little hoisin sauce to the sauce for additional sweetness and richness.
- Toss the dish with lo mein noodles or rice noodles.
- Use the eggplant tofu mixture in lettuce wraps.
- Add a fried egg on top.
However you make this, I think you're going to love it!
🧆 More weeknight dinner recipes
This Thai eggplant dish takes about 40 minutes to make, including all the prep and cooking. While it's not a "ready in minutes" dish, it's easy enough for most weeknights (and can easily be done in steps throughout the day).
Here are some more easy dinner recipes perfect for busy weeknights:
This is the perfect dish to make for anyone who's a bit skeptical of tofu and needs a really, really yummy way to try it.
I love making takeout recipes at home and can't wait to tackle my favorite Mexican taco salad next!
What takeout recipe do you want to try making at home?
📖 Recipe
Spicy Basil Eggplant with Tofu
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Ingredients
- 14 oz. extra-firm tofu
- 2 tablespoon cornstarch (you can substitute with arrowroot powder)
- 3 tablespoon vegetable oil divided
- 1 lb Japanese eggplant cut into 1-inch chunks
- 4 cloves garlic thinly sliced
- 6 Thai chiles diced
- 1 medium bell pepper (red, green, or a combo) sliced
- 2 tablespoon soy sauce or tamari
- 1 ½ tablespoon oyster sauce (see notes from vegetarian option)
- 1 ½ tablespoon rice vinegar
- 2 teaspoon fish sauce (see notes for vegetarian option)
- 1 ½ tablespoon light brown sugar
- 3 tablespoon water
- 1 cup Thai basil leaves
- Lime wedges for serving
- Jasmine rice for serving
Instructions
- To drain the tofu, wrap the block in a double layer of paper towels or a kitchen towel and lightly press down to squeeze out excess liquid. Cut the tofu into ½-inch cubes.
- Put tofu in a bowl and toss with cornstarch to coat.
- Heat 1 tablespoon oil in a nonstick pan over medium-high heat. Once hot, add the tofu in a single layer (you may need to do this in multiple batches) and cook until golden on all sides, about 3 minutes per side. Transfer to a paper towel-lined plate and set aside.
- In the same pan still over medium-high heat, add 2 tablespoon oil. Add eggplant in a single layer (you may need to do this in two batches). Let eggplant sear, undisturbed, until golden brown on one side, 3-4 minutes. Stir and cook another 2 minutes until tender. Transfer to a plate and set aside.
- Lower heat to medium and add bell peppers (you can add more oil if needed). Sauté for about 3 minutes, stirring occasionally, until they start to soften. Add garlic and chiles. Stir and cook for another 30 seconds, until fragrant.
- In a medium bow, stir together soy sauce, oyster sauce, rice vinegar, fish sauce, brown sugar, and water.
- Return tofu and eggplant to the pan and pour the sauce over it. Toss gently to coat everything in sauce and continue cooking for 1-2 minutes until sauce thickens slightly.
- Remove pan from heat and stir in basil leaves.
- Serve over jasmine rice and garnish with lime wedges.
Notes
- For a vegetarian sauce, replace oyster sauce with vegetarian oyster sauce (mushroom based) Replace fish sauce with 2 teaspoon soy sauce (or tamari) OR 1 teaspoon soy sauce and 1 teaspoon lime juice.
- How to store leftovers: Once dish cools, you can store it in an airtight container in your fridge for up to 4 days. If possible, store separately from rice to avoid sogginess.
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