Eggplant with Tofu
Title: Eggplant with Tofu
Categories: Thai, Vegetarian
Yield: 4 servings
3/4 lb Japanese eggplant 5 Red chili peppers
- (about 3 cups sliced) -- seeded and chopped
1/4 lb Tofu 10 -to
6 tb Oil 15 Sweet basil leaves
2 -to 1 tb -to
3 Garlic cloves
crushed 3 tb Yellow bean sauce
1 -to - 
(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.