Directions

To Prep

1. In a small bowl, combine sauce ingredients. Set aside.

To Cook

1. In a wok, heat 1 tbsp of vegetable oil over medium-high heat. Fry tofu for 2 mins each side, until crisp. Set aside. Cook green beans for 2-3 mins. Set aside.
2. In the hot wok, add remaining oil with eggplant and salt. Reduce heat to medium and stir-fry for 6 mins. Add ginger, onion, garlic and half of red chillies. Increase heat slightly and cook for 2-3 mins. Toss through half of Thai basil leaves and sauce mixture. Add crispy tofu and green beans until warmed up.
3. Add a squeeze of fresh lime juice. Serve with remaining basil leaves, red chillies and steamed jasmine rice.