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The Best Vegan Tofu Eggplant Stir Fry - Thai Style
This Tofu Eggplant stir fry is my first Vegetarian and Vegan dish that I have created , and let me tell you. I am absolutely in love with it. The crunchy chewy bite of tofu, and the savory saucy eggplant are a match made in heaven.
Ingredients
- 1 pack Tofu (Extra Firm)
- 1.5 lbs Eggplant
- 4 cloves garlic
- 3 Thai chili peppers (optional)
- 1 cup Holy Basil (Thai Basil)
- ½ tablespoon LKK Dark Soy Sauce
- 1 tablespoon Seasoning Sauce
- 1.5 tablespoon LKK Vegetarian Stir Fry Sauce
- ¼ cup water
- 1 tablespoon Oil for stir fry
- ¼ cup Oil for shallow fry
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Instructions
- Slice Tofu into ½" blocks
- Lay down paper towel on top of cutting board and place tofu on top. Cover the tofu with another paper towel and place something slightly heavy on top. Wait 5 minutes.
- Cut tofu into thirds
- Heat a pan to medium and add oil about ½" to cover the bottom of the pan
- Add tofu to the pan. Fry about 5 minutes on each side until golden brown. Set aside on a cooling rack or paper towel to drain oil.
- While tofu is cooking, mince 4 cloves garlic, thai peppers (if using) and cut eggplant into 1" pieces.
- Wash basil and pluck 1 cup of leaves
- In another pan, add 1 tablespoon oil and heat to medium.
- Ass garlic and peppers into the pan. Once fragrant, add eggplant.
- Sear eggplant a few minutes on each side until browned, then add ¼ cup water and cover with lid.
- Add ½ tbsp LKK Dark Soy Sauce ,1 tbsp Seasoning Sauce, and 1.5 tbsp LKK Vegetarian Stir Fry Sauce
- Add cooked tofu and cook another 2-3 mins until eggplant is fully cooked, mix well.
- Add Basil leaves and turn off the heat
- Enjoy!
Video
Nutrition
Calories: 589kcalCarbohydrates: 29gProtein: 23gFat: 44gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 25gTrans Fat: 0.1gSodium: 1141mgPotassium: 890mgFiber: 12gSugar: 13gVitamin A: 765IUVitamin C: 22mgCalcium: 318mgIron: 4mg
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