Spicy Basil Eggplant with Tofu
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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Makes: 4 servings
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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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