As a vegeterian, sometimes I pretend that eggplant is meat and therefore try to put it into as many meals as I can. In the past, I’ve only put the Italian twist on eggplant (with eggplant parmasean) but I’ve never though to put a Thai twist on it.
Ingredients:
- 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 white onion, halved and thinly sliced
- 1 14-oz. block firm tofu
- 2 cloves garlic, minced
- basil leaves
- vegetable oil
For the sauce:
- 4 1/2 T Hoisin Sauce (Koon Chun)
- 1/2 cup soy sauce ( gluten-free: use San-J Tamari gluten-free soy sauce)
- 1/4 cup water
- 1-2 teasp chili sauce (I use Huy Fong Chili Sauce)
- 2 teasp corn starch
Image and ingrediants [ via ]
Where are the instructions for your ”
Vegan Thai Basil Eggplant”?