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Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil

kept bylaerkin

4-6 servings


14 oz. firm or extra firm tofu
2 T + 1 T peanut oil (or any high smoke-point oil)
6-8 whole garlic cloves
6 thin Asian eggplants, cut into 1 inch slices
1 red bell pepper, cut into thin strips
1/2 cup thinly sliced green onion
3/4 cup Thai basil leaves (optional, but good; regular basil will also work here)

Sauce Ingredients:
2 1/2 T soy sauce
1 1/2 T vegan fish sauce (or more soy sauce)
1 T fresh-squeezed lime juice
1 T Sugar
1-2 T Sriracha Rooster Sauce (1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot)



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