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.

Share