THE RECIPE JOURNAL · Main Course
Chinese Eggplant and Tofu with Fresh Thai Basil
This vibrant dish combines tender eggplant and silky tofu with the fragrant kick of fresh Thai basil for a perfect balance of flavors. It's a simple, satisfying meal that's both healthy and delicious, great for any night of the week.
FROM THE KITCHEN • Chinese Eggplant and Tofu with Fresh Thai Basil
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by pressing the tofu to get rid of extra moisture: place it between a couple of paper towels on a plate and put something heavy on top, like a pot. Let it sit for about 30 minutes.
02
Step 2
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 splash in a little water to loosen things up.
03
Step 3
Next, add the eggplant to the pan, cover it, and let it cook until it begins to soften, around 5 to 7 minutes. Pour in the soy sauce and chili sauce, then lower the heat to medium. Keep cooking until the eggplant turns translucent and tender, which should take another 7 to 10 minutes.
04
Step 4
Finally, stir in the fresh Thai basil and cook for just a minute until the leaves wilt. Give everything a good mix and it’s ready to serve!
Why you’ll love it
This dish combines tender eggplant and soft tofu with the fragrant aroma of fresh Thai basil. It’s full of bold flavors and offers a perfect balance of savory and slightly sweet notes. Plus, it’s a great way to enjoy a healthy, plant-based meal that feels satisfying and comforting.
How to serve
Serve this dish hot over steamed jasmine rice or with a side of noodles. It also pairs well with a simple cucumber salad or lightly sautéed greens to add a refreshing crunch. A drizzle of chili oil or a squeeze of lime can enhance the flavors even more.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the tofu from becoming too dry. For best flavor, add a few fresh basil leaves after reheating.
