Eggplant with tofu
Eggplant Tofu Thai Vegetables
Last updated 6/12/2012 12:45:09 AM. Recipe ID 4846. Report a problem with this recipe.
Title: Eggplant with tofu
Categories: Thai, Vegetables
Yield: 4 Servings
3/4 lb Japanese eggplant
- (about 3 cups sliced)
1/4 lb Tofu
6 tb Oil
3 Garlic cloves; crushed
5 Red chili peppers
-- seeded and chopped
15 Sweet basil leaves
1 tb -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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