Thai Basil Eggplant Stir-Fry

Ingredients

• 400g eggplant, cubed
• 100g firm tofu, pressed and cubed
• 6 cloves garlic, minced
• 2-3 red chilies, sliced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce substitute (soy sauce or mushroom sauce)
• 1 tbsp palm sugar or brown sugar
• 2 tbsp vegetable oil
• 1/2 cup vegetable broth or water
• 1 tsp cornstarch mixed with 2 tbsp water
• 10-12 Thai basil leaves (or regular basil)
• 1 tbsp lime juice
• salt to taste

Method

1. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat; stir-fry eggplant cubes for 5 minutes until lightly caramelized, then remove and set aside.
2. In the same wok, add minced garlic and sliced chilies; stir-fry for 1 minute until very fragrant.
3. Add tofu cubes and stir gently for 1 minute.
4. Pour in soy sauce, mushroom sauce, palm sugar, and vegetable broth; bring to a simmer.
5. Return eggplant to the wok and simmer for 4 minutes; stir in cornstarch slurry and cook until sauce thickens (1 minute).
6. Remove from heat, stir in fresh Thai basil and lime juice, then serve immediately over jasmine rice.