Ingredients

3/4 pound Japanese eggplant (about 3 C. sliced)
1/4 pound tofu
6 Tbsp. oil
2 to 3 garlic cloves; crushed
1 to 5 red chili peppers seeded and chopped
10 to 15 sweet basil leaves
1 Tbsp. to
3 Tbsp. yellow bean sauce

Cooking Instructions

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.
 
 
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