Eggplant With Tofu Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Japanese eggplant, about 3 cups sliced
1/4 lbs: Tofu,
6 tbsp: Oil,
2: -to,
3: Garlic cloves, crushed
1: -to,
5: Red chili peppers, seeded and chopped
10: -to,
15: Sweet basil leaves,
1 tbsp: -to,
3 tbsp: Yellow bean sauce, SEE NOTE
Directions:
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 (dont 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.
Source: Keos Thai Cuisine by Keo Sananikone From: arielle@taronga.com
(Stephanie da Silva)
Source from luhu.jp
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 (dont 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.
Source: Keos Thai Cuisine by Keo Sananikone From: arielle@taronga.com
(Stephanie da Silva)
Source from luhu.jp