Thai Eggplant with Tofu
3/4 pound asian baby eggplant (about 3 cups sliced)
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.
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
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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