Recipe for Eggplant With Tofu


3/4 lb japanese eggplant (about 3 cups sl; iced)
1/4 lb tofu
6 tablespoon oil to
3 garlic cloves; crushed to
5 red chili peppers - seeded and cho; pped to
15 sweet basil leaves to
3 tablespoon 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.

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