Thai Basil Eggplant with Tofu

Since I have been home from my vacation in New Orleans, I have been craving vegetables.  However, since I am still having a hard time coping with the death of Crookers, I am just not up to cooking.   Therefore my lunches consist of black bean veggie burgers (soo good for being pre-made) and eggs and rice for dinner.  Sad, but thats all I can manage right now.  I know he was just a pet, but his death left a hole in our home.   There is no one walking around meowing, sleeping next to me when my husband works late at work, or trying to steal the turkey out of my husband's sandwich while he is eating it.  My other cat, Little Kitty, has been sick too.  Last night when I opened up a can of food, she took a sniff and then walked into the other room and threw up.  Since it was the same exact thing that Crookers did the day he died and she had never done it before, I became convinced that she was going to die too.  Totally irrational, especially since it was 11pm and I had to be up at 6am, but I really lost it.  This morning I woke up at 4 am and she wouldn't eat.  6 am and she finished off a handful of treats.  Thank goodness.  I think the next few weeks are going to be touchy but hopefully I can move past this.

This recipe idea came from one of my favorite take out foods.  Whenever I go to my mom's house she orders tofu and eggplant for me.  I went through different recipes and this is the closest I could find to the takeout dish.  Well, if I can't cook right now, at least I can look at good meals!

Thai Basil Eggplant with Tofu

Adapted from Epicurious

Ingredients
4 asian eggplants or 2 Italian eggplants
3 Tbs oyster sauce
3 tsp sugar
3 tsp sesame oil
1 Tbs olive oil
1 container with tofu
2 tsp garlic minced
1 red bell pepper
1/4 cup green onions chopped
Handful of thai basil

Set the oven for 400 degrees.  Press the tofu by wrapping it in a few paper towels, putting on a plate, and putting another plate on the top.  Let it sit for 30 min.  Then blot off moisture with another paper towel and cut into 1 inch cubes or strips.  Toss with 1 Tbs olive oil and put in oven.   Cook for 30 minutes until browning, flipping halfway through.

In a bowl, mix oyster sauce, sugar, and sesame oil and put to the side.  Put the olive oil in a large pan and heat over medium-high heat.   Add garlic and saute for 1 minute.  Add bell pepper and eggplant and stir fry for 10 - 15 minutes until soft.  Add oyster sauce and stir.  Then add tofu and green onions.  Take off heat, add thai basil, and serve.