Eggplant With Tofu

Eggplant With Tofu


  • 3/4 lb Japanese eggplant (about 3 cups sliced)
  • 1/4 lb tofu
  • 6 Toil
  • 2-3 cloves garlic, crushed
  • 1-5 red chili peppers, seeded and chopped
  • 10-15 sweet basil leaves
  • 1-3 T yellow bean sauce (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.

  • 3-4 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min