Eggplant with Tofu (version II)
3/4 pound japanese eggplant (about 3 cups sliced)
1/4 pound tofu
6 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)
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.
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