Popular Features:
View Cart

Eggplant With Tofu And Thai Basil

 
Eggplant With Tofu And Thai Basil
default recipe image
photo credit: Ev Thomas

Slender Japanese eggplant are stir-fried with garlic, Thai Basil, red chile peppers and yellow bean sauce.

  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

    • 3/4 lb Japanese eggplant (about 3 cups sliced)
    • 1/4 lb tofu
    • 6 teaspoons peanut oil
    • 2-3 cloves garlic, crushed
    • 1-5 red chile peppers, seeded and chopped
    • 10-15 Thai basil leaves
    • 1-3 teaspoons Thai 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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Top 10 Pots de Creme Recipes

  1. Key Lime Pots de Creme
  2. Chocolate Low Carb Pot de Creme
  3. Chocolate Espresso Pots de Creme
  4. Meyer Lemon Pots de Creme
  5. Zuni Cafe Chocolate Pots de Creme
  6. Traditional Pots de Creme
  7. Frozen Chocolate Pots de Creme
  8. Mexican Chocolate Pots de Creme
  9. Frozen Chocolate Pot de Creme
  10. Jackie's Blender Pots de Creme


More Recipes & Tips