Eggplant with tofu

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)

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