Uncle Cheese Recipe Library

Hot migration

Thai Basil Eggplant has been moved into the hosted Uncle Cheese recipe system for browser review and Hot-station publishing.

HotHostedVEVG

Thai Basil Eggplant

Thai-style eggplant with tofu, peppers, onion, basil, and hoisin-tamari sauce.

Yield: 6 servings
Style: plant-based hot entrée
Best view: browser on phone or desktop

Ingredients

Main
  • 1 large Italian eggplant or 2 medium Asian eggplants
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 white onion, thinly sliced
  • 14 oz firm tofu
  • 2 cloves garlic, minced
  • 4 tbsp cooking oil, divided
  • Fresh basil leaves
Sauce
  • 4 1/2 tbsp hoisin sauce
  • 1/2 cup tamari or soy sauce
  • 1/4 cup water
  • 2 tsp chili sauce
  • 2 tsp cornstarch

Method

  1. Cut eggplant into thick bite-size pieces. Cook in oil over medium heat, adding small splashes of water as needed, until tender but still holding shape.
  2. Press tofu lightly, cube, and pan-fry in oil until lightly golden. Add to cooked eggplant.
  3. Saute onion and bell peppers until just tender-crisp. Add garlic halfway through. Combine with eggplant and tofu.
  4. Whisk hoisin, tamari, water, chili sauce, and cornstarch until smooth.
  5. Reheat the pan, add sauce, and stir over low-medium heat until slightly thickened and coating everything.
  6. Turn off heat, fold in fresh basil, and serve hot.

Finish + Service

  • Serve with brown rice or quinoa.
  • Adjust chili sauce for heat.
  • Solid vegan hot-line anchor.
Uncle Cheese Hot migration — Thai Basil Eggplant converted into the hosted recipe system.