Stir-Fried Aubergine with Tofu and Thai Basil
This colorful stir-fry features tender aubergine, crispy tofu, and aromatic Thai basil in a savory-sweet garlic chili sauce. It’s fast, flavorful, and completely vegan. Serve with jasmine rice or rice noodles for a satisfying weeknight dinner.
Total Time:
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: ~30–35 minutes
Yield:
Servings: 4
Serving Size: ~1½ cups stir-fry
Ingredients:
For the Stir-Fry:
2 medium aubergines (eggplants), cut into bite-sized wedges
1 block (14 oz / 400g) extra-firm tofu, pressed and cubed
3 tablespoons olive oil (divided)
4 garlic cloves, minced
2 Thai chilies (or 1 red chili), sliced (adjust to taste)
1 small red bell pepper, sliced (optional)
1 handful fresh Thai basil leaves (or sweet basil if unavailable)
2 scallions, sliced (optional garnish)
Sesame seeds or crushed peanuts (optional topping)
For the Sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce (for color and depth)
1 tablespoon vegetarian oyster sauce or hoisin sauce
2 teaspoons sugar or palm sugar
1 tablespoon rice vinegar or lime juice
¼ cup water
1 teaspoon cornstarch (for thickening)
Instructions:
1. Prep the Tofu:
Press tofu for 10–15 minutes to remove excess moisture.
Cut into 1-inch cubes and pat dry.
2. Fry the Tofu:
Heat 1½ tbsp olive oil in a non-stick or wok over medium-high heat.
Fry tofu until golden and crispy on all sides, about 8 minutes.
Remove and set aside.
3. Cook the Aubergine:
In the same pan, add remaining 1½ tbsp olive oil.
Add aubergine and cook 6–8 minutes until golden brown and tender. You can cover the pan to steam slightly if needed.
Add garlic and chilies; stir-fry 1 minute until fragrant.
4. Make the Sauce:
In a small bowl, whisk together soy sauces, oyster sauce, sugar, vinegar, water, and cornstarch.
5. Combine and Finish:
Return tofu to the pan. Pour in the sauce.
Stir well and cook for 2–3 minutes until thickened and glossy.
Add Thai basil and stir just until wilted (about 30 seconds).
6. Serve:
Serve immediately over steamed jasmine rice or noodles.
Garnish with scallions, sesame seeds, or crushed peanuts if desired.
Notes:
Tofu tip: Air-fry or bake tofu for a healthier version.
No Thai basil:Use regular basil + a few mint leaves for a similar effect.
Aubergine variety: Chinese or Japanese eggplants are ideal for stir-frying – they cook faster and absorb less oil.
Tips:
Keep tofu crispy: Don’t crowd the pan—fry in batches if needed.
Speed up cooking: Microwave aubergine chunks for 2 minutes before stir-frying.
Add protein: Add edamame, tempeh, or top with a fried egg for variety.
Frequently Asked Questions (FAQ):
Q: Can I make this gluten-free?
A: Yes – use gluten-free tamari and GF oyster sauce or substitute with mushroom stir-fry sauce.
Q: Is this very spicy?
A: Mild with 1 chili. Add more Thai chilies or chili garlic paste for extra heat.
Q: How long does it keep?
A: Refrigerate in an airtight container for up to 3 days. Reheat in a pan to re-crisp tofu slightly.
Q: Can I use air-fried tofu?
A: Absolutely. It stays crispy and uses less oil.
Nutrition Information
Calories: 310
Protein: 14g
Carbohydrates: 20g
Fat: 20g
Fiber: 5g
Sugar: 6g