Ingredients
Vegetables & Tofu
- 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 white onion, halved and thinly sliced
- 14 oz firm tofu block
- 2 cloves garlic, minced
Oils
- 4 tbsp cooking oil (coconut, grapeseed, or avocado preferred)
Sauce
- 4.5 tbsp hoisin sauce
- 1/2 cup tamari or soy sauce
- 1/4 cup water
- 2 tsp chili sauce (such as Huy Fong Chili Sauce)
- 2 tsp corn starch
Herbs
- Basil leaves for garnish
Instructions
- Prepare the Eggplant: Cut off the top and bottom tips of the eggplant. For Italian eggplants, slice lengthwise into 3/4-inch slabs, then cut those slabs into 3/4-inch strips, and finally cut diagonally into 2 or 3 pieces each. For Chinese or Japanese eggplants, slice them in half lengthwise and cut diagonally into 3/4-inch thick pieces along both halves.
- Cook the Eggplant: Heat 2 to 3 tablespoons of cooking oil in a large non-stick or stainless steel pan over medium heat. Add the eggplant pieces and toss to coat them with oil. Add a small amount of water, reduce heat to low-medium, cover, and cook. Stir every few minutes and add more oil or water as needed to prevent sticking, being careful not to make the eggplant mushy. Cook until the eggplant is tender but still holds its shape. Turn off the heat and set aside in the pan.
- Prepare the Tofu: Cut the tofu block in half and gently press each half between clean paper towels to remove excess moisture without breaking it. Cut the tofu into 1/2-inch cubes. Heat 2 tablespoons of cooking oil in a separate non-stick frying pan over medium-high heat. Pan-fry the tofu cubes, turning frequently until the water evaporates and they turn lightly golden on most sides. Avoid burning.
- Cook the Vegetables: In the same pan used for tofu, add 1 tablespoon of cooking oil and heat over medium-high. Add sliced onions and bell peppers and sauté until cooked but still crisp. Halfway through, add the minced garlic and sauté together until fragrant and tender.
- Combine Ingredients: Add the cooked tofu to the pan with eggplant. Then add the sautéed onions, bell peppers, and garlic to this mixture, combining everything gently.
- Prepare the Sauce: In a bowl, whisk together hoisin sauce, tamari (or soy sauce), water, chili sauce, and corn starch until the corn starch is fully dissolved. Adjust chili sauce to taste for desired spiciness.
- Finish the Dish: Reheat the pan containing eggplant, tofu, and veggies over medium-high heat. Once hot, pour in the sauce, reduce heat to low-medium, and stir frequently until the sauce thickens slightly and coats all ingredients evenly, about a few minutes.
- Serve: Turn off heat, fold in fresh chopped basil leaves, and mix once more. Serve hot over cooked quinoa or brown rice for a wholesome meal.
Notes
- Choose firm tofu to ensure it holds shape while pan frying.
- When cooking eggplant, adding small amounts of water helps steam and soften it without making it mushy.
- Good quality hoisin sauce brands include Kikkoman and Lee Kum Kee.
- Adjust chili sauce quantity based on your preferred spice level.
- This dish pairs well with brown rice or quinoa to keep it gluten free and hearty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
