Thai Eggplant and Tofu Stir Fry


• 250 gr slender eggplants
• 1 tablespoon canola oil
• 2 tsp garlic finely chopped
• 8 oz soft bean curd drained
• 1 tsp palm sugar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1/2 cup basil leaves


Wash the eggplants but do not peel them. Slice the eggplants into thin diagonal slices. Heat the oil, add the eggplants and garlic, and stir fry until golden. Stir in the bean curd and cook a further 2 minutes, or until golden.

Stir in the combined palm sugar, lime juice, fish sauce, and basil leaves.

Serve with rice.


Extra Info:

We have omitted chilli in this recipe. If your guide allows you to have chilli, include 4 red chillies seeded and sliced. We have also reduced the amount of oil – if more moisture is required when cooking the eggplant, add a tablespoon of water.

Health Overview:

Gluten Free: yes
Added Sugar: yes
Vegetarian: Yes
Vegan: Yes
Lactose Free: yes

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