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Eggplant with tofu

Yield: 4 servings

Ingredients:

• 3/4 lb Japanese eggplant 5 Red chili peppers - (about 3 cups sliced) -- seeded and chopped
• 1/4 lb Tofu 10 -to
• 6 tb Oil 15 Sweet basil leaves
• 2 -to 1 tb -to
• 3 Garlic cloves; crushed 3 tb Yellow bean sauce
• 1 -to - (SEE NOTE)

Instructions:

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 (don't 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: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva)

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