Eggplant Tofu with Garlic Basil Sauce
This Eggplant Tofu with Garlic Basil Sauce is a delicious plant-based stir-fry that’s packed with flavor and nutrition. Tender eggplant and crispy tofu are tossed in a garlicky, sweet-salty sauce infused with fresh basil. It’s a comforting yet light dish that’s perfect with steamed jasmine or brown rice, bringing together Thai and Chinese-style influences with a vegan twist.
Time & Servings:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Ingredients:
For the stir-fry:
1 large eggplant (Japanese/Chinese preferred), cut into bite-sized chunks
300g (about 10 oz) firm tofu, pressed and cubed
3 tbsp olive oil (for frying tofu and eggplant)
1 small onion, sliced (optional)
4 cloves garlic, minced
1–2 Thai chilies or red pepper flakes (adjust to spice level)
1 handful fresh basil (Thai basil preferred)
For the Garlic Basil Sauce:
2 tbsp soy sauce
1 tbsp hoisin sauce or vegan oyster sauce
1 tbsp rice vinegar or lime juice
1 tbsp maple syrup or brown sugar
1/4 cup water
1 tsp cornstarch (optional, for thickening)
Instructions:
1. Prepare the Tofu:
Press tofu for at least 10 minutes to remove excess moisture.
Cut into 1-inch cubes.
Pan-fry tofu in 1–2 tbsp oil until golden and crispy on all sides. Set aside.
2. Cook the Eggplant:
In the same pan, add a bit more olive oil if needed.
Saute eggplant over medium-high heat until browned and tender, about 6–8 minutes. Remove and set aside.
3. Make the Sauce:
In a bowl, whisk together soy sauce, hoisin, vinegar, maple syrup, water, and cornstarch.
4. Combine and Saute:
In the same pan, add garlic, onion, and chilies. Saute for 1–2 minutes until fragrant.
Add tofu and eggplant back into the pan.
Pour the sauce over everything and stir to coat. Simmer for 2–3 minutes until the sauce thickens.
5. Add Basil & Serve:
Turn off heat and stir in fresh basil leaves until wilted.
Serve hot over jasmine or brown rice.
Optional Add-ins:
Bell peppers or mushrooms for extra texture
Roasted peanuts or sesame seeds on top
Add ginger
Frequently asked questions FAQs:
Q: Can I bake the tofu instead of frying?
A: Yes! Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, until crispy.
Q: What kind of eggplant is best?
A: Japanese or Chinese eggplant has thinner skin and milder flavor, ideal for stir-fries.
Q: Is this dish gluten-free?
A: Use gluten-free soy sauce (like tamari) and check that your hoisin or oyster sauce is gluten-free.
Q: Can I use Italian basil instead?
A: You can, though Thai basil has a slightly spicier, licorice-like flavor that’s traditional for this dish.
Nutritional Information:
Calories: ~300 kcal
Protein: 12g
Carbohydrates: 25g
Sugars: 8g
Fat: 18g
Fiber: 5g
Sodium: 600mg
(Varies based on portion size and rice inclusion.)
Health Benefits:
Tofu is a great plant-based protein, rich in iron and calcium.
Eggplant is low in calories, high in fiber and antioxidants (especially nasunin for brain health).
Garlic boosts immune function and may lower blood pressure.
Basil provides anti-inflammatory and antibacterial benefits.
Low in saturated fat, this dish supports heart health.