Eggplant with Tofu

Name: Eggplant with Tofu
Ingredients: 3/4 pound japanese eggplants; 1/4 pound tofu; 6 tablespoons vegetable oil; 3 each garlic cloves crushed; 5 each red chili peppers seeded and chopped; 15 each basil; 3 tablespoons yellow bean sauce

7 ingredients

7 steps

Ingredients

3/4 pound japanese eggplants
1/4 pound tofu
6 tablespoons vegetable oil
3 each garlic cloves crushed
5 each red chili peppers seeded and chopped
15 each basil
3 tablespoons yellow bean sauce

Directions

1

Slice unpeeled eggplant crosswise into slices 18 inch thick.
2

Cut tofu into 1/2-inch cubes.
3

Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!
4

).
5

Add eggplant and tofu and cook for 5 to 7 minutes.
6

Add remaining ingredients; mix gently.
7

Serve immediately, since eggplant and basil turn dark if dish sits after cooking.