Eggplant with Tofu
Eggplant with Tofu, a vegetarian recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Eggplant with Tofu
Ingredients
- 3/4 lb Japanese eggplant
- 6 tb Oil
- 2 -to
- 3 Garlic cloves; crushed
- 1 -to
- 5 Red chili peppers
Method
- – seeded and chopped 10 -to 15 Sweet basil leaves 1 tb -to 3 tb Yellow bean sauce - (about 3 cups sliced) 1/4 lb Tofu - (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.
More Vegetarian recipes
- Eggless Mayo (“Better ‘N Hellman’s”)
- Khatta Moong (Soured Lentils)
- Meatless Balls
- Missing Egg Sandwich
- New Potatoes with Peas & Coriander
- Oven Roasted Tempeh & Vegetables