Thai eggplant and tofu rice bowl

This Thai eggplant and tofu rice bowl is so simple and tasty and our kids love it. We usually serve it over zakkoku rice, but it would also make a great side dish on its own.

Thai eggplant and tofu rice bowl

Ingredients

(Lightly adapted from vegetarian.about.com)

• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 eggplant, chopped
• 1 block of medium-firm tofu, cut into bite-size pieces
• 1/2 tsp red pepper flakes
• 1/4 soy sauce
• 2/3 cup fresh basil, chopped
• rice

Method

1. Cook your rice as you please.
2. While your rice is cooking, heat the olive oil on medium in a large pan.
3. Saute the garlic for a few minutes.
4. Add the red pepper flakes, eggplant and tofu.
5. Cover with a lid and cook for a few minutes, until eggplant has softened.
6. Add the basil, cover and cook for another minute or so.
7. Serve over rice.