1/4 cup tamari or soy sauce
1-2 tablespoons agave nectar
1-2 teaspoons Thai red curry paste
4 cups cooked brown rice
1 tablespoon oil
4 Kaffir lime leaves – thinly sliced into threads
3 cloves garlic
1 large or 2 small sliced Asian eggplants (long and thin)
1 recipe Baked Soy Marinated Tofu
1 sliced red bell pepper
1 cup broccoli florets
1 cup baby corn
10 sprigs of Thai basil with stems on (tear any very large sprigs in a couple pieces)
Combine sauce ingredients and set aside.
Heat oil in a wok or large pan over medium heat. Sauté shallots for 2 to 4 minutes or until they turn translucent.
Increase heat to high and add veggies, garlic and kaffir lime leaves. Stir-fry veggies for 1 to 2 minutes.
Add basil, tofu and sauce. Stir-fry another 2 to 4 minutes until done.
Serve with cooked brown rice.
- If you can’t find Thai Basil, use 10 sprigs of regular basil, but remove the stems and use the whole leaves.
- Experiment with some other vegetables, like cauliflower and zucchini.
- Can be easily made gluten-free.
More information for Pad Phet – Thai Eggplant recipe:
- Prep time: 15 min
- Cook time: 30 min
- Total time: 45 min