01
Step 1
Start by placing 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.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
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.
03
Step 3
Next, 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.
04
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!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use firm tofu and press it well to remove excess moisture before cooking.
- 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.
Why you’ll love it
This dish offers a wonderful blend of flavors and textures. The silky eggplant pairs beautifully with crispy tofu, while the Thai basil adds a fresh, aromatic touch. It’s a satisfying vegetarian meal that feels both light and hearty.
Serving ideas
Serve this dish over steamed jasmine rice or alongside noodles for a complete meal. It also pairs well with a simple cucumber salad or light soup to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to keep the eggplant tender and the tofu crisp. Avoid freezing, as the texture may change.
