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chinese-eggplant-with-tofu-and-thai-basil-recipe

Chinese Eggplant with Tofu and Thai Basil

A delicious and healthy dish featuring tender eggplant, crispy tofu, and aromatic Thai basil.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 large Chinese eggplants cut into bite-sized pieces
  • 1 block firm tofu cut into cubes
  • 1 cup Thai basil leaves loosely packed
  • 2 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 2 cloves garlic minced
  • 1 tablespoon vegetable oil

Instructions 

  1. 1. Heat the vegetable oil in a wok over medium-high heat.
  2. 2. Add the garlic and stir-fry until fragrant, about 30 seconds.
  3. 3. Add the eggplant and stir-fry until tender, about 5-7 minutes.
  4. 4. Add the tofu and cook until golden brown, about 5 minutes.
  5. 5. Stir in the soy sauce and hoisin sauce, and cook for another 2 minutes.
  6. 6. Add the Thai basil leaves and cook until wilted, about 1 minute.
  7. 7. Serve hot with steamed rice.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg

Keywords

Eggplant, Thai basil, Tofu
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