Pad Makua Yao (Thai Basil Aubergine Stir Fry)
Soft, silky aubergine and golden tofu in a garlicky chilli sauce, finished with a big handful of fragrant Thai basil.
- Time30 min
- LevelEasy
- Costabout £1.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 240kcal
- 16.1gcarbs
- 10.7gof which sugars
- 15.1gfat
- 3.9gsaturates
- 12.5gprotein
- 5.9gfibre
- 1.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat 1 tbsp of the oil in a wok over a high heat. Fry the tofu for 5 minutes, turning, until golden on most sides. Lift out onto a plate.
5 min - 2
Add the other 2 tbsp oil and the aubergine. Stir fry for 3 minutes, then add 4 tbsp water, cover with a lid and cook for 4 minutes, until the aubergine is soft and collapsing.
7 min - 3
Remove the lid and cook for 2 minutes more, stirring, so the water cooks off and the aubergine turns golden at the edges.
2 min - 4
Push everything to the side and add the garlic and chillies to the hot oil. Stir for 20 seconds, then add the red pepper and stir fry for 2 minutes.
2 min 20 s - 5
Add the tamari and sugar, return the tofu and toss for 1 minute until everything is glossy.
1 min - 6
Turn off the heat, throw in the basil and toss until just wilted. Serve straight away with jasmine rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
