- Rating:
- Servings:
- 3 - 4
- Difficulty:
- Total Time:
- Recipe By:
- Keo Sananikone
Ingredients
- 3/4 pound Japanese Eggplant (about 3 cups) diced
- 1/4 pound Organic Tofu (use Firm or Extra Firm Tofu)
- 6 tablespoons Oil
- 2 cloves Organic Garlic crushed
- 1 Red Chile seeded and chopped
- 10 leaves Basil (use Sweet Basil Leaves)
- 1 tablespoon Yellow Bean Sauce to taste (see note below)
Directions
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. 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.
Note:
Yellow Bean Sauce from Thailand is saltier than sauce from Hong Kong or China.
