Heat wok on medium-high heat. MIX fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition 1 tablespoon water, or as needed (Optional), 1 tablespoon Thai chili sauce, or more to taste, Back to Chinese Eggplant with Tofu and Thai Basil. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. You saved Chinese Eggplant with Tofu and Thai Basil to your. https://vegetariangastronomy.com/thai-basil-eggplant-vegan-contains-gluten Amount is based on available nutrient data. Add comma separated list of ingredients to include in recipe. 1 Tablespoon (10 g) fresh red chili, minced (take out seeds if you don’t want it spicy) Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. After the oil is very hot, add … Chinese Eggplant with Tofu and Thai Basil, Congrats! Repeat with the remaining eggplant and the tofu. Info. Transfer to a paper-towel-lined plate to drain. Transfer to a paper-towel-lined plate to drain. You can use 1 large purple eggplant in place of 6 Chinese eggplants, if preferred. Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Allow to cook for 2 minutes to soften. Peel eggplant and cut diagonally into 1/4-inch thick slices. Add basil and stir until wilted, about 1 minute. Mix fish sauce, soy, water and brown sugar; set aside. This recipe is full of Thai flavor and so easy to make. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I promised a recipe using my red curry paste from earlier this week, and here it is! this link is to an external site that may or may not meet accessibility guidelines. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Preparation. Mix fish sauce, soy, water and brown sugar; set aside. Information is not currently available for this nutrient. Add 2tbsp oil, and eggplants. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add tofu, eggplant, brocoli, spice & enough peanut sauce to … Allow to cook for 2 minutes to soften. Add the cooked eggplant and tofu to the skillet and toss gently to combine. In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Cover with another paper towel and place a heavy pot on top. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Allow to sit until extra moisture has released into the paper towels, about 30 minutes. Place tofu on a paper towel-lined plate. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic. Chinese Eggplant with Tofu and Thai Basil Recipe | Allrecipes 204 calories; protein 12g 24% DV; carbohydrates 7.5g 2% DV; fat 15.3g 24% DV; cholesterol 0mg; sodium 824.1mg 33% DV. Heat peanut oil over medium-high heat in a large skillet. • Add the deep frying oil in a large skillet over high heat. Your daily values may be higher or lower depending on your calorie needs. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic. This Thai red curry with tofu is made with eggplant and bell peppers simmered in a spicy coconut milk base and topped with fresh basil leaves. In a large skillet, add EVOO, garlic and onions. https://www.happycow.net/blog/stir-fried-thai-basil-with-tofu-and-eggplant Allrecipes is part of the Meredith Food Group. Set aside. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. This Vegan Vietnamese Tofu and Eggplant (Cà Tím Xào Đậu Hũ) is a really easy recipe to put together. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro. Add 2tbsp oil, and eggplants. 1 medium eggplant, peeled and cut into 3/4-inch cubes, 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes, 1 tablespoon peanut oil, plus more for frying, 3 Thai bird chiles, minced, or as desired, Sign up for the Recipe of the Day Newsletter Privacy Policy, Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter. Nutrient information is not available for all ingredients. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Heat wok on medium-high heat. In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch. In a large skillet, add EVOO, garlic and onions. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes). Add comma separated list of ingredients to exclude from recipe. MAIN INGREDIENTS 5.5 oz coconut milk ¾ cup jasmine rice 1 eggplant 3 garlic cloves 1 shallot 1 red bell pepper 2 scallions 1 jalapeño 14 oz organic extra firm tofu 2 tbsp tamari 1 tbsp rice vinegar 4 tsp turbinado sugar 4 tbsp + 1 tsp vegetable oil* … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. All rights reserved. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Most people won't think twice about serving basic cornbread when is on the table. … Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Simmer until slightly thickened, 2 to 3 minutes. Percent Daily Values are based on a 2,000 calorie diet. Stir in the sesame oil and remove from the heat. Repeat with the remaining eggpl… Repeat the process with the tofu. Serve over brown rice. © 2020 Discovery or its subsidiaries and affiliates.
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