Ingredients
3
3 servings
- •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
Instructions
- Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
- Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.
Nutritional Facts
Per 3 servings
- Calories: 204
- Carbohydrate: 8g
- Fat: 15g
- Fiber: 1g
- Protein: 12g
- Sugar: 2g
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