Ingredients
- 1 package of firm tofu (14 oz), diced
- 2 tbsp of peanut oil
- 4 cloves of garlic, minced
- 1 onion, sliced in halves
- 1 tbsp of water (if required)
- 2 tbsp of soy sauce
- 1 tbsp of Thai chili sauce, adjust to preference
- 1/2 cup of freshly chopped basil leaves
Step 1
Begin by placing the tofu gently on a plate lined with paper towels. Cover it with another paper towel and press down with a heavy pot. Let it rest for roughly 30 minutes to allow excess moisture to seep into the towels.
Step 2
In a large skillet, heat up the peanut oil over medium-high heat. Throw in the tofu, onion, and garlic, and sauté until the onions are tender, for about 5 minutes. If the tofu starts sticking to the pan, add a splash of water. Introduce the eggplant, cover the skillet, and let it cook until the eggplant slightly softens, which should take around 5 to 7 minutes. Pour in the soy sauce and chili sauce, reduce the heat to medium, and continue cooking until the eggplant turns translucent, approximately 7 to 10 minutes. Toss in the basil and stir until it wilts, which usually takes about a minute.
Extra Tips & Suggestions
- 1. To keep your Chinese eggplant fresh, store it in a cool, dark place such as a pantry or a vegetable drawer in the refrigerator. Avoid storing it in direct sunlight as this can cause it to spoil faster.
- 2. Tofu should be stored in the refrigerator, preferably in a container filled with water to keep it hydrated. Change the water daily to maintain freshness and prevent the tofu from drying out.
