Thai Basil Eggplant
1 large eggplant
1 green bell pepper, thinly sliced
1 onion, halved and thinly sliced
3 firm tofu pieces
2 cloves garlic, minced
Basil leaves
Vegetable oil
Sauce:
2 tbsp Hoisin sauce
1/2 cup soy sauce
1/4 cup water
1 tbsp Sriracha sauce
2 tsp corn starch
1. Heat up a pot and boil some water. Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slice. Cut each slice into 2 or 3 pieces diagonally. Parboil the eggplant pieces in boiling water. The eggplant is done once it is cooked, but firm so it is still holding shape. Take them out of the pot and set aside.
2. Place the tofu in clean paper towels and squeeze the tofu gently to remove excess liquid. Cut the tofu into 1/2-inch cubes and pan fry on a medium-high heat with 2 tablespoons of vegetable oil until the tofu is light golden brown on most sides. Set aside.
3. Sauce: Whisk all the sauce ingredients. Mix until the corn starch dissolve.
4. Using the same pan for the tofu, add 1 tablespoon of vegetable oil and heat on medium-high. Add the sliced onion and bell pepper. Saute until they are cooked but still crispy. Add minced garlic halfway through and saute them together.
5. Add in the tofu and eggplant pieces. Turn the heat up and stir in the sauce.
6. Once the pan is hot, turn the heat down to low-medium and mix until the sauce slightly thickens and coat the tofu and vegetables. Turn off the heat and add some fresh basil leaves. Mix once more and serve hot.
Original recipe by vegetarian gastronomy.
