Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil

Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 14

    oz. firm or extra firm tofu

  • 2

    T + 1 T peanut oil (or any high smoke-point oil)

  • 6-8

    whole garlic cloves

  • 6

    thin Asian eggplants, cut into 1 inch slices

  • 1

    red bell pepper, cut into thin strips

  • 1/2

    cup thinly sliced green onion

  • 3/4

    cup Thai basil leaves (optional, but good; regular basil will also work here)

  • Sauce Ingredients:

  • 2 1/2

    T soy sauce

  • 1 1/2

    T fish sauce (I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.)

  • 1

    T fresh-squeezed lime juice

  • 1

    T Stevia In the Raw Granulated Sweetener, Splenda, or Sugar (use Stevia or Splenda for South Beach Diet)

  • 1-2

    T Sriracha Rooster Sauce (1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot)

Directions

Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes. While tofu drains, cut eggplant into slightly-diagonal slices about 1 inch thick, cut the red bell pepper into thin strips, thinly slice green onion, and wash Thai basil leaves (if using.) Mix sauce ingredients. When the tofu has drained, put a double layer of paper towels on a cutting board, lay the tofu pieces on the paper towel, and put another double layer of paper towels on top of the tofu. Press down with the palm of your hand to press water out of the tofu so it's absorbed by the towels. Discard towels and cut tofu into squares slightly over 1 inch square. (Don't make them too small.) Heat the dry wok over high heat for about one minute, add 2 tablespoons of the oil and heat one minutes 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 discard. Add the tofu cubes, laying each on one of the larger sides so the tofu is in a single layer. Cook over medium-high heat, turning often, until the tofu is well-browned on all sides. (Pay close attention to keep the tofu turned so it doesn't burn. We use a pair of long-handled tongs for this.) Remove browned tofu to a plate while you cook the vegetables. Add the other tablespoon of oil and heat for about a minute, then add the eggplant slices and stir-fry about 4 minutes, or just until the eggplant is just starting to soften and brown. Add red 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. 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 Thai basil (if using) and cook about 1 minute more. Serve hot. This will keep overnight in the fridge and can be reheated in the microwave, but it's best when it's freshly made.

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