Sriracha Tofu with Eggplant, Peppers, & Basil

This is another great and easy tofu dish (I illuminated why I ❤ tofu a couple of weeks ago). Just remember to press it before you cook it! One other reason I love tofu–it’s dirt cheap. One pound of this soy product is $1.99!

This was the first time I made this dish; I happened to have some fresh fairytale eggplant (an heirloom variety) from the farmer’s market and wanted to try something new with it.

How can you resist these adorable fairytale eggplant?

Here are six reasons I loved Sriracha Tofu with Eggplant, Peppers, & Basil:

Spicy Tofu! Creamy Eggplant!
Spicy Tofu! Creamy Eggplant!

1. It’s spicy. Sriracha is a delicious hot sauce that I love to put on almost anything: broccoli, eggs, scallion pancakes, you name it.

2. It’s creamy. Eggplant has a wonderful ability to really make things deliciously creamy, and this comes through in this dish.

3. It’s garlicky. The original recipe says to take the garlic out and discard, but I held onto the garlic, sliced it,  and threw it back in at the end.

4. It’s filling. I ate this a couple of nights ago as a late-night dinner, so I opted to not make a side both for time’s sake and my digestion’s.

5. Your heart will be happy. No cholesterol and lots of soy, which can help lower cholesterol!

6. It’s a stir-fry. You could opt to serve with some rice or perhaps this Sautéed Baby Bok Choy.

Happy eating!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s