Instructions

• Place the 14 oz. block of tofu in a colander in the sink and let it drain for at least 10 minutes.
• While the tofu drains, prepare the vegetables and herbs: cut the 6 thin Asian eggplants into 1-inch diagonal slices, cut the 1 red bell pepper into thin strips, thinly slice enough green onion to yield 1/2 cup, and wash the 3/4 cup Thai basil leaves.
• Mix the sauce ingredients and set the sauce aside (so it is ready when needed).
• After the tofu has drained, place a double layer of paper towels on a cutting board. Lay the tofu on the paper towels, cover with another double layer of paper towels, and press down with the palm of your hand to squeeze out excess water. Replace towels if they become very wet, then discard the used towels.
• Cut the pressed tofu into squares just over 1 inch per side (do not make them too small).
• Heat a dry wok or large skillet over high heat for about 1 minute.
• Add 2 tablespoons of the peanut oil to the hot wok and heat about 1 minute more.
• Add the 8 whole garlic cloves and cook just until fragrant, about 30–45 seconds. Do not let the garlic brown. Remove the garlic cloves from the wok and discard.
• Add the tofu cubes to the wok in a single layer, laying each cube on one of its larger sides. Cook over medium-high heat, turning often, until the tofu is well-browned on all sides. Use tongs to turn the pieces and watch closely to avoid burning.
• Transfer the browned tofu to a plate while you cook the vegetables.
• Add the remaining 1 tablespoon peanut oil to the wok and heat about 1 minute. Add the eggplant slices and stir-fry about 4 minutes, or until the eggplant is just starting to soften and brown.
• Add the red pepper strips and stir-fry about 2 minutes more.
• Return the browned tofu to the wok and cook 1 minute to heat through.
• Pour the prepared sauce into the wok and cook the mixture 2–3 minutes, stirring often so all tofu and vegetables become well-glazed.
• Add the sliced green onions and the Thai basil leaves and cook about 1 minute more, until the basil wilts slightly.
• Serve hot.