Eggplant with Tofu

Title:
Eggplant with Tofu

Yield:
4 Servings

Categories:
Thai,
Vegetarian




Ingredients:





   3/4 lb Japanese eggplant


          - (about 3 cups sliced)


   1/4 lb Tofu


     6 tb Oil


     2    -to


     3    Garlic cloves; crushed


     1    -to


     5    Red chili peppers


          --  seeded and chopped


    10    -to


    15    Sweet basil leaves


     1 tb -to


     3 tb 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 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@taronga.com


 (Stephanie da Silva)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini