Thai Basil Eggplant & Tofu Stir-Fry

Ingredients

• 1 block Extra-firm Tofu
• 2 whole Chinese Eggplant
• 1 cup Fresh Thai Basil
• 3 tbsp Tamari
• 1 tbsp Maple Syrup
• 1 tbsp Chili Garlic Sauce
• 4 cloves Garlic
• 1 whole Fresh Red Chili
• 3 tbsp Vegetable Oil
• 2 cups Jasmine Rice
• 2 tbsp Cornstarch

1. 1Cook jasmine rice according to package directions.
2. 2Toss tofu cubes with cornstarch until lightly coated. Heat 2 tbsp vegetable oil in a wok over high heat. Fry tofu 4–5 minutes until golden on all sides. Remove and set aside.
3. 3Add remaining oil to the wok. Add eggplant pieces and stir-fry 5–6 minutes until tender and lightly charred, adding 2 tbsp water if the wok gets dry.
4. 4Add garlic and chili slices. Stir 30 seconds until fragrant.
5. 5Return tofu to the wok. Add tamari, maple syrup, and chili garlic sauce. Toss everything together for 1–2 minutes until glazed.
6. 6Remove from heat. Fold in Thai basil until just wilted. Serve immediately over rice.