Step 1

Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes.

Step 2

While tofu drains, cut eggplant into slightly-diagonal slices about 1 inch thick, cut the red bell pepper into thin strips, thinly slice green onion, and wash Thai basil leaves (if using.)

Step 3

Mix sauce ingredients.

Step 4

When the tofu has drained, put a double layer of paper towels on a cutting board, lay the tofu pieces on the paper towel, and put another double layer of paper towels on top of the tofu.

Step 5

Press down with the palm of your hand to press water out of the tofu so it’s absorbed by the towels.

Step 6

Discard towels and cut tofu into squares slightly over 1 inch square. (Don’t make them too small.)

Step 7

Heat the dry wok over high heat for about one minute, add 2 tablespoons of the oil and heat one minute more, then add the garlic cloves and cook just until they are fragrant, about 30-45 seconds. (Don’t let the garlic brown.)

Step 8

Remove garlic and discard.

Step 9

Add the tofu cubes, laying each on one of the larger sides so the tofu is in a single layer.

Step 10

Cook over medium-high heat, turning often, until the tofu is well-browned on all sides. (Pay close attention to keep the tofu turned so it doesn’t burn.  We use a pair of long-handled tongs for this.)

Step 11

Remove browned tofu to a plate while you cook the vegetables.

Step 12

Add the other tablespoon of oil and heat for about a minute, then add the eggplant slices and stir-fry about 4 minutes, or just until the eggplant is just starting to soften and brown.

Step 13

Add red pepper strips and stir-fry about 2 minutes more.

Step 14

Add the browned tofu pieces back into the wok and cook for 1 minute to be sure the tofu is hot.

Step 15

Add the sauce to the wok and cook the mixture for 2-3 minutes, stirring often so all the pieces of tofu and the vegetables get well-glazed with the sauce.

Step 16

Add the sliced green onions and Thai basil (if using) and cook about 1 minute more.

Step 17

Serve hot.

Step 18

This will keep overnight in the fridge and can be reheated in the microwave, but it’s best when it’s freshly made.