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Kalyn's Kitchen

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

Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil is healthy, delicious, and loaded with flavor, and this delicious eggplant dish is also low-glycemic, gluten-free (with gluten-free soy sauce), dairy-free, meatless, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

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Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil found on KalynsKitchen.com

Since today is World Vegetarian Day as well as Meatless Monday, it does seem fitting that I’m sharing a recipe that has tofu, don’t you think? I know this Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil has two strikes against it for some of you with tofu and eggplant on the ingredients list, but trust me when I say it was so delicious that it tasted like it came from a restaurant.

I’m not a vegetarian and probably never will be, but I do love all types of vegetables, and I really enjoy tofu when it’s firm and cooked well-done so it’s slightly chewy. Jake and I made this several times to get the sauce ingredients and the timing just right, and if you’re never cooked tofu (or eggplant) I bet you’ll love this if you give it a try.

Some people might argue this recipe isn’t vegetarian because we used fish sauce in the cooking sauce.  If you’re vegan, or just don’t want to use fish sauce, good Asian markets have a vegetarian fish sauce replacement, or you can make your own vegan fish sauce. But even easier, just replace the fish sauce with more soy sauce and the flavor will still be great. (You can find more meatless recipes by visiting the Recipes-by-Photo Index Page for Meatless Monday or checking Vegetarian Recipes in the recipe index.  For more Meatless Monday ideas from other bloggers, follow our Meatless Monday board on Pinterest.)

Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil found on KalynsKitchen.com

Put the tofu in a colander and let it drain for at least 10 minutes. Then press the tofu between two layers of paper towel to press out even more of the water. Cut the pressed tofu into pieces that are just over an inch square. (Don’t cut them too small or they are hard to keep turned when the tofu is browning.)
I used smallish Ichiban Japanese eggplant from my garden, which are perfect for stir-fries. Cut the eggplant into slightly diagonal slices about an inch thick. Cut the red bell pepper into long thin strips.

Thai basil is optional, but it adds a lot of flavor.  Pull the basil leaves off the stems and wash in the salad spinner. Mix together the soy sauce, fish sauce (or more soy sauce), lime juice, sweetener of your choice, and Sriracha to make the cooking sauce. Heat the wok, then heat the oil, then add the garlic cloves and stir-fry just until they are fragrant.  Then discard the garlic.  This is called “seasoning the oil.”

Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil found on KalynsKitchen.com

Add the tofu cubes to the seasoned oil and cook over medium-high heat, turning the tofu several times, until all the pieces are well-browned. It took about 8-10 minutes to get all the tofu browned and we used tongs to turn the pieces of tofu.  Remove tofu to a plate while you cook the vegetables. Add another tablespoon of oil as needed, then add the eggplant and stir-fry four minutes.  When it’s starting to soften and brown add the red pepper strips and cook about 2 minutes more. Then add the tofu back to the wok, add the sauce, and cook 2-3 minutes, turning often, until all the tofu and vegetables are coated with sauce. Add the Thai basil and/or sliced green onions and cook about one minute more.  Serve hot.

Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil found on KalynsKitchen.com

More Tasty Recipe Ideas with Tofu:

Thai Black Pepper and Garlic Tofu from Fat Free Vegan Kitchen
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce from Kalyn’s Kitchen
Crispy Tofu Fingers from Inspired Taste
Baked Tofu with Soy and Sesame from Kalyn’s Kitchen
Tofu Steak from La Fuji Mama

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

You will love this Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil. It is healthy, delicious, and loaded with flavor.



  • 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 fish sauce (see notes)
  • 1 T fresh-squeezed lime juice
  • 1 T Stevia In the Raw Granulated Sweetener, or another sweetener of your choice (see notes)
  • 1-2 T Sriracha Rooster Sauce (1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot) (see notes)


  1. Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes.
  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.)
  3. Mix sauce ingredients.
  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.
  5. Press down with the palm of your hand to press water out of the tofu so it’s absorbed by the towels.
  6. Discard towels and cut tofu into squares slightly over 1 inch square. (Don’t make them too small.)
  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.)
  8. Remove garlic and discard.
  9. Add the tofu cubes, laying each on one of the larger sides so the tofu is in a single layer.
  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.)
  11. Remove browned tofu to a plate while you cook the vegetables.
  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.
  13. Add red pepper strips and stir-fry about 2 minutes more.
  14. Add the browned tofu pieces back into the wok and cook for 1 minute to be sure the tofu is hot.
  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.
  16. Add the sliced green onions and Thai basil (if using) and cook about 1 minute more.
  17. Serve hot.
  18. This will keep overnight in the fridge and can be reheated in the microwave, but it’s best when it’s freshly made.


I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.

I use Stevia In the Raw Granulated Sweetener.

I like this Sriracha Rooster Sauce.

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener to sweeten the sauce, all ingredients in this Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil would be approved for any phase of the South Beach Diet as well as most other low-carb eating plans.  Tofu is recommended for only 1/2 cup serving size for Phase One, so use portion control if you’re eating this for the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    32 Comments on “Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil”

  1. Carol, so glad you enjoyed it. And love it when people adapt the recipes to use whatever ingredients they prefer!

  2. This was SO good, even without the tofu. I was looking for a side dish to go with fish, and thought "Hmmm – guess I could leave out the tofu". So I did. Couldn't find Japanese eggplant, so used regular, peeled/cubed it/salted it for about half an hour, then riinsed quickly and rolled in paper towel. All other ingredients and instructions I followed. Big hit! Will definitely do this again! Thanks.

  3. Vanessa, so glad you all enjoyed it.

  4. Thank you! We made this tonight and it got 100% approval from everyone at the table. Our family is a big fan of this dish at restaurants and it's great to be able to make a delicious version at home.

  5. I tried it yesterday and it was delicious. The way eggplant sucked in the hot sause is amazing. Next time I will leave the tofu though, just veggies must be even better. Thanks for the recipe!

  6. Grace, so glad you enjoyed it!

    Aggie, loving eggplant like this here. Hope you will try this!

  7. This looks BEAUTIFUL!! Those are my favorite eggplants to cook with and I am so happy to find them easily at this little local produce store that has them all the time. I am always trying to cook more tofu dishes, one of those foods I don't cook often enough. I could eat this in a heart beat, and a lot of it 🙂

  8. This is an amazing recipe! Absolutely wonderful, both in appearance and taste! I made it 2 nights ago, then repeated again last night. I used small, regular eggplants from the farmers' market, yellow bell peppers, and fresh basil (Italian, not Thai) from my garden. Couldn't believe how visually beautiful it was, and how tasty! In fact, if I find eggplant at the market tomorrow, I may make it again this weekend. Kalyn, thanks!

  9. Tracy I haven't stir-fried with larger eggplant so I'm not sure if it needs to be salted, but I'm guessing not since the high heat of the stir fry will draw out the moisture. Other than that, I'm sure it will work.

  10. This looks awesome! Do you think regular eggplant would work ok? I have one in my refrigerator just waiting for me to use it 🙂 Should I salt it or anything? Thanks for the great recipes!!