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Aubergine With Tofu
Ingredients
- 3/4 lb Japanese aubergine (about 3 c. sliced)
- 1/4 lb Tofu
- 6 Tbsp. Oil
- 2 x -to
- 3 x Garlic cloves, crushed
- 1 x -to
- 5 x Red chili peppers seeded and minced
- 10 x -to
- 15 x Sweet basil leaves
- 1 Tbsp. -to
- 3 Tbsp. Yellow bean sauce (SEE NOTE)
Directions
- NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or possibly China, so season to taste)
- Slice unpeeled aubergine crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add in garlic and stir-fry till light brown (do not burn!). Add in aubergine and tofu and cook for 5 to 7 min. Add in remaining ingredients; mix gently. Serve immediately, since aubergine and basil turn dark if dish sits after cooking.
- Makes 3 to 4servings.
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