A recipe for Eggplant with Tofu. Follow the simple recipe instructions for Eggplant with Tofu shared by other home cooking experts.
Ingredients
3/4 lb. Japanese eggplant (about 3 cups sliced)1/4 lb. Tofu
6 Tbs. Oil
2 -to 3 Garlic cloves; crushed
1 -to 5 Red chili peppers, seeded and chopped
10 to 15 Sweet basil leaves
1 Tbs. to 3 Tbs. Yellow bean sauce
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 1/8-inch thick. Cut tofu into 1/2-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 at taronga.com (Stephanie da Silva)
