Recipe Archives->Asian Sea->Eggplant Tofu

Thai Eggplant with Tofu

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2 to 3 cloves garlic, crushed 
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce 

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.

Printable version: eggplant-tofu.txt.