Eggplant With Tofu

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Servings: 4 Difficulty: Intermediate
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A quick and aromatic Thai stir-fry combining silky tofu and tender eggplant in a savory yellow bean sauce.
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This vibrant Thai-inspired dish transforms humble ingredients into a restaurant-quality meal in under thirty minutes. The star of the show is the Japanese eggplant, which stays firm yet creamy when stir-fried, paired perfectly with protein-rich tofu cubes. Aromatic garlic and fresh red chili peppers provide a gentle warmth, while sweet basil adds a fragrant, herbal finish that brightens every bite. The base of the sauce is yellow bean sauce, delivering a deep, savory umami flavor that coats the vegetables beautifully. This recipe is ideal for busy weeknights when you crave something hearty, healthy, and deeply satisfying without spending hours in the kitchen. Serve it hot over steamed jasmine rice to soak up every drop of the delicious sauce. It&# 226;€™s a comforting, plant-based favorite that balances texture and flavor with effortless elegance.

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Eggplant With Tofu

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 28.4

Description

This vibrant Thai-inspired dish transforms humble ingredients into a restaurant-quality meal in under thirty minutes. The star of the show is the Japanese eggplant, which stays firm yet creamy when stir-fried, paired perfectly with protein-rich tofu cubes. Aromatic garlic and fresh red chili peppers provide a gentle warmth, while sweet basil adds a fragrant, herbal finish that brightens every bite. The base of the sauce is yellow bean sauce, delivering a deep, savory umami flavor that coats the vegetables beautifully. This recipe is ideal for busy weeknights when you crave something hearty, healthy, and deeply satisfying without spending hours in the kitchen. Serve it hot over steamed jasmine rice to soak up every drop of the delicious sauce. It&# 226;€™s a comforting, plant-based favorite that balances texture and flavor with effortless elegance.

Ingredients

Directions

  1. Slice the unpeeled Japanese eggplant crosswise into thin, 1/8-inch thick rounds.
  2. Cut the tofu into uniform 1/2-inch cubes.
  3. Heat oil in a large skillet or wok over medium-high heat.
  4. Add the crushed garlic and stir-fry for about 30 seconds until fragrant and lightly golden, being careful not to burn it.
  5. Add the sliced eggplant and tofu cubes to the pan.
  6. Stir-fry the eggplant and tofu for 5 to 7 minutes, tossing occasionally, until the eggplant is tender and slightly translucent.
  7. Stir in the yellow bean sauce, red chili peppers, and sweet basil leaves.
  8. Toss gently to combine everything evenly and cook for another minute until the basil wilts.
  9. Taste and adjust seasoning with salt if necessary, keeping in mind that yellow bean sauce is quite salty.
  10. Serve immediately while hot to prevent the eggplant and basil from darkening.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 28.4kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 6.7g3%
Dietary Fiber 3.4g14%
Sugars 4.0g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, eggplant, tofu, stir-fry, vegan, vegetarian, quick, dinner, yellow bean sauce, garlic, chili, basil, healthy, asian, weeknight, savory, rice, plant-based, easy, japanese eggplant, umami
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