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

Name: RecipeThing - Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil
Ingredients: 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); 2 1/2 T soy sauce; 1 1/2 T fish sauce (I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.); 1 T fresh-squeezed lime juice; 1 T Stevia In the Raw Granulated Sweetener, Splenda, or Sugar (use Stevia or Splenda for South Beach Diet); 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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Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil (from kylerhea’s recipe box) Source: Kalyn's Kitchen Categories: June2013, bell

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Ingredients

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)
2 1/2 T soy sauce
1 1/2 T fish sauce (I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.)
1 T fresh-squeezed lime juice
1 T Stevia In the Raw Granulated Sweetener, Splenda, or Sugar (use Stevia or Splenda for South Beach Diet)
1-2 T Sriracha Rooster Sauce (1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot)