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Side Dish
Asian
2 servings
15 minutes
12 minutes
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)
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.
