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Thai Basil Tofu Eggplant

A simple vegetarian dish filled with intense flavors. You can have dinner on the table in 30 minutes. Serve this Thai Basil Tofu Eggplant as a side dish or an entrée as is or on top a bed of your favorite noodles.


Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: 15 minutes | Ready In: 30-35 minutes
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US Metric

12 oz. fried tofu, ¼x1-inch strips
2 TB Aloha shoyu
2 TB patis (fish sauce)
1 tsp. honey
1 Japanese long eggplant, 1-inch pieces, diagonally
2 TB vegetable oil
2 Thai chilies, seeded, thinly sliced
2 cloves garlic, minced
1 tsp. ginger, peeled, grated
1 TB Aloha shoyu
1 TB patis (fish sauce)
freshly ground black pepper
1 c. Thai basil leaves


Cooking Process:

In a mixing bowl; combine tofu with soy sauce, patis and honey. Let sit 15-20 minutes. In a skillet or wok over medium high heat; warm 1 TB of oil. Stir fry eggplant until browned. Remove from skillet; set aside. Into skillet; warm remaining oil. Stir fry tofu with chilies, garlic and ginger. Season with soy sauce, patis and pepper. Cook 2-3 minutes. Return eggplant to skillet with basil. Toss to heat through.

how to serve:
Serve immediately. Serves 2-3.
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