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Japanese Eggplant with Tofu
By Chef Keo Sananikone


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)


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.

Yellow Bean Sauce from Thailand is saltier than sauce from Hong Kong or China.