Making this just requires approximately 25 minutes. Very simple and delicious! Thailand has a huge following for this. Both in restaurants and on the streets, they sell this. The incredibleness of this recipe will wow you. Both my hubby and I now adore it. White rice is recommended.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 3 |
| Yield: | 3 servings |
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
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.
- You can use 1 large purple eggplant in place of 6 Chinese eggplants, if preferred.