Savory Chinese Eggplant Stir-Fry with Tofu and Fresh Thai Basil

Step 1

Begin by placing the tofu gently on a plate lined with paper towels. Cover it with another paper towel and press down with a heavy pot. Let it rest for roughly 30 minutes to allow excess moisture to seep into the towels.

Step 2

In a large skillet, heat up the peanut oil over medium-high heat. Throw in the tofu, onion, and garlic, and sauté until the onions are tender, for about 5 minutes. If the tofu starts sticking to the pan, add a splash of water. Introduce the eggplant, cover the skillet, and let it cook until the eggplant slightly softens, which should take around 5 to 7 minutes. Pour in the soy sauce and chili sauce, reduce the heat to medium, and continue cooking until the eggplant turns translucent, approximately 7 to 10 minutes. Toss in the basil and stir until it wilts, which usually takes about a minute.