Eggplant with tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Japanese eggplant (about 3 cups sliced) |
| ¼ | pounds | Tofu |
| 6 | tablespoons | Oil to |
| 3 | Garlic cloves; crushed to | |
| 5 | Red chili peppers seeded and chopped to | |
| 15 | Sweet basil leaves to | |
| 3 | tablespoons | Yellow bean sauce (SEE NOTE) |
Directions
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)