Sus Hive Recipe Library

Thai Basil Eggplant

Chef/operator production sheet for Thai Basil Eggplant. Use this page for station prep, service setup, holding decisions, and catering execution. Thai Basil Eggplant has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Thai Basil Eggplant

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

Yield: 6 servings
Style: plant-based hot entrée
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

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

Prep / Cook 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.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.