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Thai Basil Eggplant

Anjali Lalani
  • 35 minutes
  • Serves 6

INGREDIENTS

1

large Italian eggplant (, or 2 medium Japanese or Chinese eggplants)

1

green bell pepper (, thinly sliced)

1

red bell pepper (, thinly sliced)

1

yellow bell pepper (, thinly sliced)

1

white onion (, halved and thinly sliced)

14 oz

firm tofu (, block)

2 cloves

garlic (, minced)

4 tbsp

cooking oil (, such as coconut, grapeseed, or avocado)

basil leaves

4 1/2 tbsp

hoisin sauce (, see notes below for brand recommendations)

1/2 cup

tamari (, or soy sauce)

1/4 cup

water

2

teasp chili sauce (, such as Huy Fong Chili Sauce)

2

teasp corn starch