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  • Eggplant With Tofu

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    Eggplant With Tofu
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 lb Japanese eggplant sliced Or possibly approx. 3 c. sliced eggplant
    • 1/4 lb lowfat tofu
    • 1 Tbsp. oil see note
    • 2 x cloves chopped garlic or possibly more red chili peppers seeded and minced
    • 12 x sweet basil leaves
    • 1 Tbsp. yellow bean sauce Or possibly miso

    Directions

    1. Use from one to five warm chili peppers, to taste. Yellow bean sauce from Thailand is salty. Substitute soy sauce.
    2. Slice unpeeled eggplant 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 eggplant and tofu and cook for 5 to 7 min. Add in remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.
    3. Makes 3 to 4servings.
    4. 74 cals,5g fat Serve it with rice or possibly lo mein.
    5. *NOTE - original calls for 6-Tbsp. of oil.

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