Basil Tobanjan Chili Tofu Eggplantバジル豆腐茄子

Basil Tobanjan Chili Tofu Eggplant

I thought I had a pretty flexible brain when it comes to cooking.

I mix and match ingredients all the time, and making so-called fusion food is one of my favorite things to do.

But for some reason, I never thought of using basil for Chinese food!

I had a chance to dine at a local Chinese restaurant that has good reviews for their vegetarian/vegan choices.

I tried their popular basil eggplant dish. Although I wasn’t impressed by the rather weak basil flavor, I did like the the combination.

So here is my version of Chinese basil eggplant.

I used a lot of basil (I cooked some in oil first and also later sprinkled some fresh on top), and I also added some other ingredients, like onions, peppers and tofu.

In my version, I added a little bit of tobanjan to give some heat, too, which gave this dish another layer of flavor.

I like to cook at home but I also enjoy eating out (even unsuccessful ones sometimes) because it often gives me new ideas. And hey, eating out is simply fun, too.

Basil Tobanjan Chili Tofu Eggplantcanola oil
2 garlic cloves, chopped
1 inch long ginger, chopped
10 basil leaves
1 small onion, sliced
1/2 green pepper, sliced
1/2 eggplant, bite size pieces
1 tablespoon sugar
1 tablespoon soy sauce
1/8 ~ 1/4 teaspoon tobanjan paste
1 teaspoon corn starch/ 1 teaspoon water
1/3 silk tofu, bite sizes
salt and pepper
1 tablespoon chopped basil

1. Sautee garlic and ginger in oil.
2. Add vegetables. Continue to sautee.
3. Add sugar, soy sauce, and tobanjan.
4. Add a mixture of corn starch and water. Stir with a wooden spoon until it thickens.
5. Add tofu, salt, and pepper.
6. Serve with fresh basil