Thai Basil Eggplant with Tofu

Instructions

1. Prepare the tofu
   Press the tofu between paper towels to remove excess water. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.
2. Stir-fry aromatics
   In the same wok, add the remaining 2 tablespoons of oil. When hot, add the minced garlic and chopped chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
3. Cook the vegetables
   Add the eggplant chunks to the wok and stir-fry for about 5 minutes until they begin to soften. Add the sliced red bell pepper and continue to stir-fry for another 2 minutes.
4. Add sauce and seasonings
   Reduce heat to medium. Add the soy sauce, vegetarian oyster sauce, sugar, and rice vinegar to the wok. Stir well to combine and coat the vegetables evenly with the sauce.
5. Combine with tofu
   Return the cooked tofu to the wok and gently toss everything together. Cook for another 2-3 minutes until the tofu is heated through and has absorbed some of the sauce.
6. Finish with herbs
   Turn off the heat and add the Thai basil leaves. Stir quickly to wilt the basil in the residual heat. The basil should remain vibrant green but just wilted.
7. Serve
   Transfer to a serving plate, garnish with sliced green onions, and serve immediately with steamed jasmine rice.