Thai Basil,Tofu & Eggplant Stir Fry

RECIPE BY MOON LAI FROM FOODPASSIONICAL

Let’s make this easy, flavourful, delicious and healthy eggplant stir fry recipe that’s ready in 15 minutes. Best for busy nights specially when you still want a tasty and healthy meal.

INGREDIENTS

• STIR FRY
• 1 eggplant (250g), cut into desire size
• 200g firm tofu, crumble into small pieces
• handful of Thai basil
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 2 Thai chilli pepper
• 2 tbsp cornstarch
• 3-4 tbsp water
• Oil for cooking
• SEASONING
• 2 tsp sugar
• 1 tbsp vegetarian oyster sauce
• 1-2 tbsp soy sauce
• 1 tbsp vinegar

METHOD

1. Coat the eggplant with cornstarch and fry the eggplant till golden brown. Set aside.
2. Cook the tofu without oil, (it prevent from oil splashing). Cook about 2 minutes or till brown.
3. Move the tofu to the side of the wok, add in 2-3 tbsp oil. Sauté the garlic then add in the yellow onion and Thai chilli pepper. Sauté another 30 seconds.
4. Add in the fried eggplant and the sauce ingredients, stir fry till everything toss well with the sauce.
5. Remove from the heat and serve hot with a bowl of white rice. Enjoy

Lai Po Cheng | @foodpassionical | Foodpassionical on YouTube

Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience.