Description
A delicious Tofu and Eggplant Stir Fry that is both flavorful and satisfying. This dish is perfect for a quick weeknight meal.
Ingredients
Scale
- 14 oz. firm or extra firm tofu
- 3 T peanut oil, divided (see notes)
- 8 whole garlic cloves
- 6 thin Asian eggplants, cut into 1 inch diagonal slices
- 1 red bell pepper, cut into thin strips
- 1/2 cup thinly sliced green onion (see notes)
- 3/4 cup Thai basil leaves (see notes)
- 2 1/2 T soy sauce
- 1 1/2 T fish sauce (see notes)
- 1 T fresh-squeezed lime juice
- 1 T Golden Monkfruit Sweetener, or another sweetener of your choice (see notes)
- 1 T Sriracha Rooster Sauce, or more (see notes)
Instructions
- Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes.
- While tofu drains, cut eggplant into slightly-diagonal slices about 1 inch thick, cut the red bell pepper into thin strips, thinly slice green onion, and wash Thai basil leaves (if using).
- Mix sauce ingredients.
- When the tofu has drained, put a double layer of paper towels on a cutting board, lay the tofu pieces on the paper towel, and put another double layer of paper towels on top of the tofu.
- Press down with the palm of your hand to press water out of the tofu so it’s absorbed by the towels.
- Discard towels and cut tofu into squares slightly over 1 inch square. (Don’t make them too small.)
- Heat the dry wok over high heat for about one minute, add 2 tablespoons of the oil and heat one minute more, then add the garlic cloves and cook just until they are fragrant, about 30-45 seconds. (Don’t let the garlic brown.)
- Remove garlic and discard.
- Add the tofu cubes, laying each on one of the larger sides so the tofu is in a single layer.
- Cook over medium-high heat, turning often, until the tofu is well-browned on all sides. (Pay close attention to keep the tofu turned so it doesn’t burn.)
- Remove browned tofu to a plate while you cook the vegetables.
- Add the other tablespoon of oil and heat for about a minute, then add the eggplant slices and stir-fry about 4 minutes, or just until the eggplant is just starting to soften and brown.
- Add red pepper strips and stir-fry about 2 minutes more.
- Add the browned tofu pieces back into the wok and cook for 1 minute to be sure the tofu is hot.
- Add the sauce to the wok and cook the mixture for 2-3 minutes, stirring often so all the pieces of tofu and the vegetables get well-glazed with the sauce.
- Add the sliced green onions and Thai basil (if using) and cook about 1 minute more.
- Serve hot.
- This Tofu and Eggplant Stir Fry will keep overnight in the fridge and can be reheated in the microwave, but it’s best when it’s freshly made.
Notes
- Peanut oil adds flavor but can be substituted with another oil.
- Green onions and Thai basil provide fresh flavor; adjust based on availability.
- Fish sauce can be replaced with soy sauce for a vegetarian option.
- Sriracha can be adjusted for spice preference.
- Leaving tofu to drain helps with achieving a better texture when frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg