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                            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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