This is a delicious way of combining tofu and eggplant with a slightly Thai inspired sauce. You will notice that in the ingredients I mention that its better if the tofu has been frozen and defrosted. This changes the texture slightly, giving it a more “chicken” like feel. I generally buy lots of tofu when they are on sale and throw a few in the freezer for dishes like this. You can just then defrost in the microwave. In a pinch however, you can still create this dish with regular tofu cut into cubes.Add Favorite
- 1 Tbsp. Sesame Oil
- 1 Onion, peeled and sliced
- 2 Cloves Garlic, peeled and minced
- 1 Fresh Thai Chili Pepper, minced
- 2 Inch Pieces of Fresh Ginger, grated
- 1 Block Firm Tofu, preferably frozen and defrosted, crumbles roughly with your hands
- 4 Tbsp. Soya Sauce
- 2 Tbsp. Rice Vinegar
- 3 Japanese Eggplants, roughly chopped
- 4 Large Leaves Swiss Chard, stems and leaves separated
- 1/4 Cup Brown Sugar
- 1 Cup Water
- 1/2 Cup Thai Basil, roughly chopped
- In a large skillet on medium high heat add the sesame oil with the onions, ginger, garlic, and chili. Sauté for 30 seconds. Add in the tofu and sauté for another 2 minutes. Add in the soya sauce and rice vinegar and mix well.
- Add the chopped eggplant pieces along with the swiss chard stalks and sauté for 2 minutes. Add the water and brown sugar and cook for about 20 minutes, until all the eggplant has softened completely.
- Finally add in the swiss chard leaves and Thai basil and cook for 2 minutes more.