Low Carb Thai Basil Tofu and Japanese Eggplant Stir Fry
How to Make It
Step 1
Slice the extra-firm tofu into even slices and then cut them in the other direction to make small cubes. The cubes should be about 1” x 1”. Place the cubed tofu into a medium-sized mixing bowl and toss the tofu with the avocado oil, 1/2 tsp kosher salt (you want them to be kinda salty, which makes them so delicious!). Toss it all together well using a spoon.
Step 2
Mince the garlic and cut the eggplant on a rolling bias into 1 1/2” pieces.
Step 3
Cook tofu cubes in an air fryer at 400 F for 10 minutes. Toss the tofu and cook it for another 10 minutes until crispy and golden all over.
Step 4
Preheat a large nonstick skillet over medium-high heat. Add in the avocado oil and swirl to coat. Add in the eggplant pieces as well as minced garlic.
Step 5
Saute the eggplant until the pan becomes dry. Add in the wine (or you can use water) to deglaze the pan. Turn off the heat and wait for the tofu to finish cooking.
Step 6
Once the tofu is crispy, turn on the heat again for the pan with the eggplant. Toss the tofu in the pan and the tamari.
Step 7
Add in the Thai basil and toss briefly. Taste adding more soy sauce as desired. Serve immediately with hot cauliflower rice.
Ingredients
- Tofu, raw (not silken), cooked, firm – 14 oz
- Avocado oil – 1 tbsp
- Salt, sea salt – 0.25 tsp
- Japanese Eggplant – 10 oz
- Shaoxing Rice Wine – 1.5 tbsp
- Garlic – 2 clove
- Soy sauce – 0.5 tbsp
- Basil – 1 cup, whole pieces
- Cauliflower rice – 16 oz