Thai Eggplant with Tofu

(2 votes)

3/4 pound asian baby eggplant (about 3 cups sliced)
1/4 pound firm tofu
3 tablespoons oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 tablespoons yellow bean sauce (yellow bean sauce from thailand is saltier than sauce from hong kong or china, so season to taste)
pinch of light brown sugar

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.


This recipie was terrible, didn't taste like Thai Basil Eggplant Tofu like you get in a restaurant.
Anonymous, Location not stated.

Fantastic! Loved it. Followed the recipe exactly except I used thai red bean sauce instead of yellow. It was even great the next day.
RP, Houston, TX

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