Spicy Thai Eggplant & Tofu
Thai eggplants are smaller and rounder than the common eggplants found in Western cuisines.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Spicy Thai Eggplant & Tofu
Ingredients
Instructions
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Cut the eggplant into bite-sized pieces. Press the tofu to remove excess water and cut into cubes.
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Heat vegetable oil in a wok or large skillet over medium heat. Add garlic and onion, and cook until fragrant.
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Add eggplant and red bell pepper to the wok, and stir-fry for about 5 minutes until the vegetables are slightly softened.
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Push the vegetables to one side of the wok and add tofu. Stir-fry for another 3 minutes.
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In a small bowl, mix together soy sauce, oyster sauce, and chili paste. Pour the sauce over the vegetables and tofu, and stir to coat evenly.
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Cook for another 2 minutes until the sauce thickens slightly.
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Remove from heat and stir in Thai basil leaves.
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Serve hot with steamed rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
