Eggplant with Tofu

Posted at October 12, 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
  • 3 tb Yellow bean sauce
  • 1 -to – (SEE NOTE)

TAKE NOTE: (yellow bean spices from Thailand can be saltier when compared with sauce via Hong Kong
or maybe China, thus season to be able to taste)
Cut unpeeled eggplant crosswise in to slices 1/8-inch heavy. Cut tofu
in to 1/2-inch cubes. Temperature oil in skillet; increase garlic as well as stir-fry until
light brown leafy (don’t shed! ). Create eggplant as well as tofu as well as cook for 5 to be able to 7
a few minutes. Add left over ingredients; mix gently. Serve immediately, because
eggplant as well as basil change dark in case dish rests after cooking. Makes three or four
servings.




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