Eggplant with Tofu
| Yield: | 4 Servings |
| Categories: | Vegetarian, Thai |
| 3/4 | lb | Japanese eggplant (about 3 cups sliced) |
| 1/4 | lb | Tofu |
| 6 | tb | Oil |
| 2 | -to | |
| 3 | Garlic cloves; crushed | |
| 1 | -to | |
| 5 | Red chili peppers | |
| DIVIDER | -- seeded and chopped | |
| 10 | -to | |
| 15 | Sweet basil leaves | |
| 1 | tb | -to |
| 3 | tb | Yellow bean sauce (SEE NOTE) |
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