Thai Basil Eggplant: Vegan and Gluten Free

Ingredients

• 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))
• 1 tbsp Corn Starch
• 1/4 cup Water
• 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)
• 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

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