Ingredients

  • 1 eggplant, diced
  • 1 block tofu, crumble into small pieces
  • 1 handful Thai basil
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 Thai chili pepper
  • 2 tbsp cornstarch
  • 3-4 tbsp water
  • oil for cooking
  • 2 tsp sugar
  • 1 tbsp vegetarian oyster sauce
  • 1-2 tbsp soy sauce
  • 1 tbsp vinegar

Instructions

  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