Eggplant with Tofu

This is the kind of fast, fiery Thai-style stir-fry that comes together in less than 20 minutes once your prep is done. The slender Japanese eggplant absorbs the garlicky oil like a sponge and turns silky-tender, while cubes of tofu pick up the savory edge from the yellow bean sauce.

Five whole red chiles might sound like a lot, but seeded and chopped they bring a clean heat that’s bright rather than punishing. Fresh basil leaves added at the end perfume the dish with that distinctive Thai aroma. Serve immediately, since both eggplant and basil oxidize and turn dull-looking within minutes.

Chef Tips

• Slice the eggplant a thin ⅛ inch as directed. Thicker slices won’t cook through in the quick stir-fry window and you’ll be left with squeaky raw centers.
• Watch the garlic like a hawk. Burned garlic turns bitter in seconds and ruins the entire dish; the moment it goes light gold, the eggplant goes in.
• Don’t crowd the skillet. If your pan isn’t truly hot and roomy, work in two batches, or the eggplant will steam and turn mushy instead of stir-frying.
• Use Thai or holy basil if you can find it. Sweet Italian basil works in a pinch but Thai basil’s licorice note is what gives this dish its authentic character.

Variations

• Substitute Chinese eggplant or even small Italian globe eggplant if Japanese variety isn’t available.
• Add a splash of fish sauce and a teaspoon of palm sugar for a more rounded Thai flavor profile.
• Press the tofu firmly between paper towels for 15 minutes before cubing for a denser, chewier texture that holds up to stir-frying.