Thai Basil Eggplant with Tofu

Instructions

1. 1

   Cook the rice. Press the tofu dry and cut into cubes. Cut the eggplant into 1-inch pieces and slice the pepper.

2. 2

   Heat 1.5 tbsp oil in a large skillet over medium-high and fry the tofu 6-8 minutes until golden on several sides; remove.

3. 3

   Add the remaining oil and the eggplant. Cook 5-6 minutes, stirring, until soft and browned, adding a splash of water if it sticks.

4. 4

   Add the garlic and pepper, cook 1 minute, then stir in the soy sauce, hoisin and sugar.

5. 5

   Return the tofu, toss in a big handful of basil until wilted, and serve over rice.