- Heat sesame oil (or vegetable oil) in a wok or small saucepan and brown tofu approximately 3 minutes.
- Stir in pepper, eggplant, bok choy and the sauce; continue cooking 3–5 minutes until vegetables reach desired tenderness.
- Salt and pepper.
- When serving, garnish with fresh minced coriander to taste.
CHEF’S SECRET
For an extra crunch, sprinkle your stir-fry with chopped peanuts or toasted sesame seeds just before serving. This also adds a nutty taste that pairs well with Thai flavours.
- If you enjoy more intense flavours, adding a teaspoon of red curry paste to the sauce will amplify the heat and depth of your dish.
- For a gluten-free version, substitute the traditional Thai sauce with a gluten-free version and make sure the tofu is also gluten-free.
- Experiment with different vegetables: mushrooms, julienned carrots and snow peas are all a great way to add more variety and nutrients.
- For an extra touch of freshness, add a few leaves of Thai basil toward the end of the cooking process. The anise aroma will bring out the other flavours in the dish.
Embrace the enchanting flavours of Asia with this Spicy Tofu Thai Stir-Fry. Each bite is a culinary journey where golden firm tofu harmoniously blends with crunchy red bell peppers, tender Italian eggplant and fresh bok choy. The Thai chili and ginger sauce confers a spicy creaminess, the perfect balance of spicy and sweet. Fresh coriander adds a burst of freshness, making this stir-fry a delight for the senses. Fans of Asian cuisine will love this vibrant, colourful and texture-rich dish.