Sautéed Tofu and Eggplant in Thai Basil Garlic Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Thai-inspired stir-fry featuring silky tofu and tender eggplant tossed in an aromatic garlic and basil sauce. This Thai-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, eggplant, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
1 medium (about 8 oz), cut into 1-inch cubes eggplant
3 tbsp vegetable oil
5, minced garlic cloves
1/2 tsp red chili flakes
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/2 cup, fresh Thai basil leaves
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-7 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 1 medium cubed eggplant and sauté for 5 minutes until softened and edges begin to brown.
Step 3: Stir in 5 minced garlic cloves and 1/2 tsp red chili flakes; cook for 30 seconds until fragrant.
Step 4: Add 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 cup water. Stir well and simmer for 2 minutes until the sauce thickens slightly.
Step 5: Return tofu to the skillet and toss gently with sauce and 1/2 cup fresh Thai basil leaves until basil wilts and everything is coated evenly. Serve immediately.