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Ingredients1 h 10 m servings 204
Original recipe yields 3 servings
- 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.
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- Cook's Note:
- You can use 1 large purple eggplant in place of 6 Chinese eggplants, if preferred.
Per Serving: 204 calories; 15.3 7.5 12 0 824 Full nutrition