Thai people migrated south from China approximately
4,000 years ago.
Because of that, Thai cuisine is influenced by
Chinese methods like stir frying. Indian and Middle Eastern flavors have also
played a part in Thai cuisine from foreign trade and the Spice Trade route
(established during the late 1400s).
Thai cuisine can be divided into 4 regions;
Northern (Chiang Mai), North Eastern (Isaan), Central (Bangkok) and Southern.
This dish is from the Central region.
2 – 4
1/2 Tablespoon (7 ml) oil (1 Tablespoon or 14 ml
if you don’t have a non-stick pan)
2 cups (290 g) firm tofu, rinsed, drained
and cut into 1 inch cubes.
1 Tablespoon (10 g) fresh red chili, minced
(take out seeds if you don’t want it spicy)
5 cloves garlic, minced
2 cups (145 g) Japanese Eggplant, cut into 1
inch rounds and then cut into quarters
1 cup (150 g) Red Bell Pepper, cut into 1 inch
1 cup (25 g) Thai basil leaves
2 Tablespoons (30 ml) Soy sauce
2 teaspoons (10 g) Sugar
1 Tablespoon (15 ml) Sesame oil
2 Tablespoons (30 ml) water
Make sauce by whisking all 4 sauce ingredients
together. Set aside.
Heat oil on medium/high in a large non-stick
Add tofu and red chili and cook for 5 minutes.
Add garlic and cook for another 2 minutes.
Add eggplant, red peppers and basil and cook for
an additional 3 minutes.
Add sauce and stir to combine.
Cook for 2 more minutes, turn off heat and
Covering the dish will allow the steam to make
the eggplant a little softer.
After 3 or 4 minutes, take off the lid and
with fresh Thai basil and serve with brown or jasmine rice.