Summertime calls for simple meals that utilize fresh veggies and this is exactly that kind of meal!
No need to turn on the oven or even spend much time with prep work.
The sauce adds delicious flavour while enhancing the natural flavour of the veggies.
The original recipe didn't call for sugar snap peas but we threw them in and were we ever glad we did!
Adapted from Kalyn's Kitchen
1 package of firm tofu
2 tbsp oil + 1 tbsp high heat oil
6-8 whole garlic cloves
6 thin Chinese eggplants, cut 1-inch slices
1 red bell pepper, sliced
1/2 cup green onion, sliced thin
3/4 cup basil
1 cup sugar snap peas
2 1/2 tbsp tamari or soy sauce
1 1/2 tbsp vegan fish sauce
1 tbsp lime juice
1 tbsp agave syrup
1-2 tbsp Sriracha
Drain water from tofu. We place it on a cutting board and place another one on top of the tofu then put some heavy weight on it. This little set-up usually topples over as the water drains out so you might look for a cheap tofu press if you use tofu a lot. Cut the veggies and mix the sauce.
Once most of the water has drained from the tofu lay it down on a layer of paper towel or a clean dish towel. Place another layer of clean towel over top and press even more water out. Cut the tofu into 1-inch squares.
Heat wok or frying pan and add 2 tbsp of oil. Toss in garlic and cook until fragrant. Remove garlic and discard (this was too hard for me to do because I love garlic so you can always save it).
Add tofu in a single layer. Turn it over to make sure everything is browned and then remove.
Add another tbsp of oil then add the eggplant, stir-fry for 4 mins or until soft and brown. Add red pepper and stir-fry for 2 mins. Add tofu back into pan to make sure it's warmed.
Add sauce and stir often to make sure everything is coated. Add green onion, basil, and sugar snap peas and cook for another 1 min. Serve hot.