Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. Cut tofu into 1/2 inch cubes. Heat oil. Add garlic and stir fry until light brown. Add eggplant and tofu and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.