Yield: 4 servings
Measure | Ingredient |
---|---|
¾ pounds | Japanese eggplant (about 3 cups sliced) |
¼ pounds | Tofu |
6 tablespoons | Oil to |
3 \N | Garlic cloves; crushed to |
5 \N | Red chili peppers seeded and chopped to |
15 \N | Sweet basil leaves to |
3 tablespoons | Yellow bean sauce (SEE NOTE) |
NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices ⅛-inch thick. Cut tofu into ½-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently.
Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings.
Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@...
(Stephanie da Silva)