Tofu and Eggplant Stir Fry
This Tofu and Eggplant Stir Fry is a vibrant, protein-packed dish that comes together in a flash!
Servings: 4 servings
Ingredients
- 14 oz firm or extra firm tofu
- 3 T peanut oil
- 8 whole garlic cloves
- 6 thin Asian eggplants cut into 1 inch diagonal slices
- 1 red bell pepper adds sweetness and color
- 1/2 cup thinly sliced green onion for a fresh, oniony crunch
- 3/4 cup Thai basil leaves provides an aromatic finish
Instructions
- Start by draining the tofu and pressing it to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
- While the tofu is pressing, wash and cut the eggplants into 1-inch diagonal slices. Slice the red bell pepper into thin strips and chop the green onions. Set everything aside.
- In a large skillet or wok, heat 2 tablespoons of peanut oil over medium-high heat. Cut the pressed tofu into cubes and add them to the skillet. Sauté for about 5-7 minutes until golden brown on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of peanut oil. Toss in the whole garlic cloves and sauté for about 1-2 minutes until fragrant.
- Add the sliced eggplants and red bell pepper to the skillet. Stir-fry for about 5-6 minutes, until the vegetables are tender and slightly caramelized.
- Return the cooked tofu to the skillet, add the sliced green onions, and stir everything together. Cook for an additional 2-3 minutes to heat through.
- Finally, add the Thai basil leaves to the stir fry and toss gently to combine. Remove from heat and serve immediately.
Equipment
- Large skillet or wok
- Spatula
- Cutting board and knife
- Measuring Spoons
Notes
- Pressing the tofu is crucial for a crispy texture.
- Don’t overcrowd the pan to avoid steaming the vegetables.
- Adjust the heat to prevent burning the garlic.