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Eggplant with Tofu

Ingredients:
3/4 lb Japanese eggplant(about 3 cups sliced)
1 to 5 Red chili peppers--seeded and chopped
1/4 lb Tofu
10 to 15 Sweet basil leaves
6 tb Oil
2 to 3 Garlic cloves; crushed
1 tb to 3 tb Yellow bean sauce(SEE NOTE)

Preparation:
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.

Serves: 4

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This recipe was added on 28-Jul-2001 and has been viewed 561 times.




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