*  Exported from  MasterCook  *
 
                             EGGPLANT WITH TOFU
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Thai                             Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Japanese eggplant
                         - (about 3 cups sliced)
      1/4   lb           Tofu
    6       tb           Oil
    2                    -to
    3                    Garlic cloves -- crushed
    1                    -to
    5                    Red chili peppers
                         --  seeded and chopped
   10                    -to
   15                    Sweet basil leaves
    1       tb           -to
    3       tb           Yellow bean sauce
                         - (SEE NOTE)
 
   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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