Takeout Inspired: Eggplant and Fried Tofu
I love a good Thai takeaway meal. However, in Rome it is not always easily available. This dish is inspired by one of my favorite DC area restaurants, Thai Square. It features Sweet Thai Basil Chili Paste, which adds loads of flavor and depth. I do use pre-fried tofu, because frying tofu is a whole PPE situation. thHope you enjoy!
Ingredients
2 Tablespoons vegetable or sunflower oil
2 japanese eggplants (about 400 grams), chopped
one bag of pre-fried tofu cubes (about 200-250 grams), cut in half if they are large
one large spring onion/scallion, chopped into thumb sized pieces
2 Tablespoons sweet soy sauce
1 Tablespoon dark or double thick soy sauce
1 heaping Tablespoon Sweet Thai Basil Chili Paste (more if you like)
1 Teaspoon sesame oil (I like Kadoya)
Fresh Basil for garnish (optional)
Instructions
Have a large wok or skillet and a cover ready. In a bowl mix the chopped spring onion, soy sauces, chili paste and sesame oil and set aside. Add the oil and eggplant to the wok and heat over medium high heat and cover for 2 minutes at a time. Lightly toss the eggplant as it will brown on one side and you want all of the pieces to cook evenly. Repeat this process until the eggplant is tender(so about 2-3 times total). Once the eggplant is evenly browned and tender, carefully add the sauce and toss gently until coated. Add the fried tofu and once the pieces are coated and heated through (about 2 minutes) the dish is ready to serve. Garnish with fresh basil if you like. Makes a great side dish or a meal over rice. Yum!