Thai Basil Eggplant: Vegan and Gluten Free on BakeSpace.com

Ingredients

• Oil and Spices
• 3 tbsp Avocado Oil or any Preferred vegetable oil: divided
• 1 tsp Black pepper divided
• 1/2 tsp Salt divided (adjust as per your taste)
• Pantry
• 1 tbsp Corn Starch
• 1/4 cup Water
• Produce
• 1 lb Long eggplants Japanese or Chinese: 2 long, diced ½ inch diagonally
• 8 oz Tofu Super firm: ½ of a block
• 250 g Red onion 1 medium diced into large cubes
• 1/2 cup Green bell pepper ¼ of pepper diced into large cubes
• 1/2 cup Red bell pepper ¼ of pepper diced into large cubes
• 1/2 cup Yellow bell pepper ¼ of pepper diced into large cubes
• 20 g Ginger 2-inch knob thinly julienned
• 1 tbsp Garlic 2-3 cloves minced
• 3 g Thai Green Chili or Serrano: 2-3 in number thinly julienned
• 20 g Thai Basil 1 cup leaves
• For the sauce:
• 1 tbsp Tahini
• 2 tbsp Low Sodium Tamari or Soy Sauce
• 2 tbsp Rice vinegar
• 1 tbsp Maple Syrup or Sugar
• 1 tbsp Sriracha adjust as per your spice level
• 1 tsp Chili-Garlic Paste adjust as per your spice level
• 1 tsp Sesame Seed Oil
• 1/2 tsp Chinese 5 Spice Mix
• 1 tsp Sesame Seeds
• US Customary – Metric