Chef Keo Sananikone
Japanese Eggplant with Tofu
Category
Side Dish
Servings
2 servings
Prep Time
15 minutes
Cook Time
12 minutes
Author:
Chef 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 Japones Pepper, seeded and chopped
-
10 leaves Basil (use Sweet Basil Leaves)
-
1 tablespoon Yellow Bean Sauce or 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.
Recipe Note
Yellow Bean Sauce from Thailand is saltier than sauce from Hong Kong or China.
Filed in:
Basil,
Dried Japones Peppers,
Eggplant,
Japanese,
Japanese Eggplant with Tofu,
Japones Pepper,
Organic Garlic,
Organic Tofu,
Side Dish,
Tofu
