Best 4 Spicy Thai Eggplant Tofu Recipes

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Embark on a culinary journey to Thailand with our tantalizing Spicy Thai Eggplant Tofu recipe. This delectable dish tantalizes taste buds with a symphony of bold flavors and vibrant colors. Tender eggplant and firm tofu are the stars of the show, coated in a spicy, aromatic sauce that will leave you craving more.

This recipe is a perfect blend of sweet, sour, and spicy, with a hint of smokiness from the roasted eggplant. The addition of fresh herbs like basil and cilantro adds a refreshing touch, while the red chili peppers bring a fiery kick.

Let's cook with our recipes!

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU



Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

Steps:

  • In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
  • Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
  • In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
  • Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
  • Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

SPICY STIR-FRIED EGGPLANT, TOFU AND WATER SPINACH (ONG CHOY)



Spicy Stir-Fried Eggplant, Tofu and Water Spinach (Ong Choy) image

I had never cooked ong choy, also known as water spinach, until experimenting with this stir-fry. The hollow stems require a little more time to cook than the leaves so they are added first to the wok. I found that the leaves can be a bit stringy, but chopping them resolves that issue.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 45m

Yield Serves 4

Number Of Ingredients 14

1 long Asian eggplant, about 3/4 pound
1 12-ounce bunch water spinach (ong choy) (substitute regular spinach if water spinach is unavailable; stem and wash leaves, and chop coarsely)
1 14-ounce box firm tofu, drained and cut in 3/4 inch x 2-inch dominoes
2 tablespoons soy sauce (more if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
1/4 cup vegetable stock or water
1/4 teaspoon salt (or to taste)
1/4 teaspoon sugar
2 tablespoons peanut, canola, rice bran or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 jalapeño or serrano peppers, minced
1 sweet red onion, sliced
2 to 4 tablespoons chopped cilantro

Steps:

  • Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it cut side down. Roast for 15 minutes, until the skin begins to shrivel. Remove from the oven, transfer to a colander and let the eggplant drain, cut-side down, while you prepare the other ingredients. Then cut the eggplant in half down the middle and into 3/4-inch pieces.
  • Meanwhile, drain and dry the tofu slices on paper towels and prepare the water spinach. Cut or break away the bottom 2 inches of the stalks. Break off the thicker, bottom part of the stems and wash thoroughly in 2 changes of water. Cut into 2-inch pieces. Spin in a salad spinner, then place on several thicknesses of paper towels to dry. Wash the leafy top part of the greens in 2 changes of water, spin dry twice, and chop coarsely. Place separately on paper towels to drain.
  • In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water. Add the salt and sugar and stir until dissolved. Combine the garlic, ginger and chiles in another bowl. Have all the ingredients within arm's length of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil by pouring it down the sides of the pan and swirling the pan, then add the tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
  • Swirl in the remaining oil, add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red onion and stir-fry for 1 minute. Add the eggplant and stir-fry for 1 to 2 minutes, until all of it is tender. Add the water spinach stems and stir-fry for 1 minute. Add the spinach leaves, stir-fry for about 30 seconds and add the soy sauce mixture. Stir-fry for 1 minute, until the spinach has wilted, return the tofu to the wok along with cilantro. Stir together for a few seconds to amalgamate and remove from the heat. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 675 milligrams, Sugar 7 grams

CHINESE EGGPLANT WITH TOFU AND THAI BASIL



Chinese Eggplant with Tofu and Thai Basil image

This recipe is full of Thai flavor and so easy to make. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Serve over brown rice.

Provided by jessi

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 3

Number Of Ingredients 8

1 (14 ounce) package firm tofu, cubed
2 tablespoons peanut oil
4 cloves garlic, minced
1 small onion, halved and sliced
1 tablespoon water, or as needed
2 tablespoons soy sauce
1 tablespoon Thai chili sauce, or more to taste
½ cup chopped fresh basil

Steps:

  • Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
  • Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 7.5 g, Fat 15.3 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 824.1 mg, Sugar 1.8 g

THAI EGGPLANT CURRY WITH TOFU



Thai Eggplant Curry with Tofu image

I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.

Provided by lilofrance

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 3

Number Of Ingredients 11

2 tablespoons oil, divided, or as needed
1 pound eggplant, sliced
4 cilantro roots
1 small onion, chopped
2 small chile peppers, or more to taste
4 cloves garlic
3 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
9 ounces extra-firm tofu, cut into 1/2-inch cubes
⅓ cup Thai basil

Steps:

  • Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
  • Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
  • Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g

Tips:

  • To save time, use store-bought chili paste or sriracha sauce instead of making your own.
  • If you like your dish extra spicy, add an extra chili or two to the paste.
  • You can use any type of eggplant for this recipe, but Japanese eggplant is a good choice because it has a mild flavor that won't overpower the other ingredients.
  • Be sure to drain the tofu well before using it, otherwise it will be too watery.
  • If you don't have a wok, you can use a large skillet instead.
  • Serve this dish with rice or noodles.

Conclusion:

This spicy Thai eggplant tofu is a quick and easy weeknight meal that is packed with flavor. It's a great way to use up leftover tofu and eggplant, and it's also a good source of protein and vegetables. The combination of spicy chili paste, sweet coconut milk, and savory tofu is sure to please everyone at the table.

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