Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Thai Eggplant with Tofu

Rate This Article

Comment On This Article

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

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com