Eggplant with Tofu

Posted at October 17, 2015 by admin on category Vegetables

Categories: Thai, Vegetarian
Yield: 4 servings

Eggplant with Tofu

  • 3/4 lb Japanese eggplant
    – (about 3 cups sliced)
  • 5 Red chili peppers– 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
  • 1 -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.




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