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  Recipe Home » Thai » Eggplant With Tofu
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  Eggplant With Tofu
  Category: Thai
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 289
Ingredients:
3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb Tofu
6 tbsp Oil
2 -to
3 Garlic cloves, crushed
1 -to
5 Red chili peppers - seeded and chopped
10 -to
15 Sweet basil leaves
1 tbsp -to
3 tbsp Yellow bean sauce (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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