Spicy Thai basil eggplant with tofu
Wow, was this good! We have been trying to replicate our favorite restaurant dish and I think we nailed it. My part in dinner was to chop everything up in fairly equal sized pieces while John was the kitchen hero, cooking the dish and getting the sauce right. I am sure the restaurant has a big jug of the sauce but we do not know what it is called just that it is the perfect balance of soy sauce, sugar, sesame oil, and optional fish sauce.
Our dinner is under way!
We also used a lot of basil which we grow in a pot outside and I think that helped the overall taste plus we have found a super firm tofu that we do not have to press to get all the water out.
Basically all you do is stir fry Chinese or Japanese eggplant, tofu, red bell pepper, onion, garlic, and a Fresno chili together, add the basil and the sauce and then let it steam together for five minutes. We served it with rice and it was a super, almost vegan (except for a couple drops of fish sauce that you could omit), supper.
