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Sriracha Tofu with Eggplant and Basil

Sriracha Tofu with Eggplant and Basil


  • 14 oz Vermont Soy Organic Firm Tofu
  • 2 tbl + 1 tbl peanut oil
  • 6 whole garlic cloves
  • 6 thin Asian eggplants, cut into 1-inch slices
  • 1 bell pepper, cut into thin strips
  • 1/2 cup thinly sliced scallion (green onion)
  • 3/4 cup Thai basil leaves (regular basil will also work here)
For the sauce:
  • 2 1/2 tbl soy sauce
  • 1 1/2 tbl fish sauce
  • 1 tbl fresh-squeezed lime juice
  • 1 tbl sugar
  • 1-2 tbl Sriracha Sauce


1. Prepare tofu and vegetables. Drain the tofu by sandwiching the tofu between paper towels, and press with the palm of your hand to press water out of the tofu. Discard towels and cut tofu into squares slightly over 1-inch square. Cut eggplant into slightly-diagonal slices about 1 inch thick, cut the bell pepper into thin strips, thinly slice green onion, and wash basil leaves.

2. Mix sauce ingredients. Heat a dry wok over high heat for about one minute, add 2 tablespoons of the oil and heat one minute more, then add the garlic cloves and cook just until they are fragrant, about 30-45 seconds. (Don't let the garlic brown.) Remove garlic and reserve to add in at the end.

3. Add the tofu cubes on a single layer, turning as needed until well-browned on all sides. (Pay close attention to keep the tofu turned so it doesn't burn. It's helpful to use a pair of long-handled tongs for this.) Remove browned tofu, set aside. Add the other tablespoon of oil, add the eggplant slices and stir-fry, 4 minutes until starting to soften and brown. Add pepper strips and stir-fry about 2 minutes more. Add the browned tofu pieces back into the wok and cook for 1 minute to be sure the tofu is hot.

4. Add the sauce to the wok and cook the mixture for 2-3 minutes, stirring often so all the pieces of tofu and the vegetables get well-glazed with the sauce. Add the sliced green onions and basil and cook about 1 minute more. Serve hot over a plate of rice.

Adapted from Kalyn's Kitchen

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