Eggplant with Tofu recipe
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Eggplant with Tofu

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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

seeded and chopped

  • 10 -to
  • 15 Sweet basil leaves
  • 1 tb -to
  • 3 tb Yellow bean sauce
  • 3 Garlic cloves; crushed
  • 6 tb Oil

Preparation

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 (dont 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: Keos Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


Cuisine: Thai Main Ingredient: Vegetables

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