Ingredients
- 1 (14 ounce) package firm tofu, cubed
- 2 tablespoons peanut oil
- 4 cloves garlic, minced
- 1 small onion, halved and sliced
- 1 tablespoon water, or as needed (Optional)
- 2 tablespoons soy sauce
- 1 tablespoon Thai chili sauce, or more to taste
- ½ cup chopped fresh basil
What Makes This Recipe Unique
Cooking Techniques
- Cook the eggplant on medium heat to ensure it softens without burning.
- Add the Thai basil at the very end to preserve its bright flavor and aroma.
Step 1
Place the tofu between layers of paper towels on a plate, then put something heavy on top—like a pot—to press out the extra moisture. Let it sit for about 30 minutes.
Step 2
Once the tofu is ready, heat some peanut oil in a large skillet over medium-high heat. Toss in the tofu, chopped onion, and garlic, and sauté everything until the onions soften, about 5 minutes. If the tofu starts sticking, just add a splash of water to loosen things up.
Step 3
Add the eggplant to the pan, cover it, and let it cook until the eggplant begins to soften, which should take around 5 to 7 minutes. Pour in the soy sauce and chili sauce, turn the heat down to medium, and keep cooking until the eggplant turns translucent—this usually takes another 7 to 10 minutes.
Step 4
Finally, stir in the Thai basil and cook just until it wilts, about a minute or so. Give everything a good mix, and you’re ready to serve!
