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Thai Eggplant with Tofu

Ingredients

3/4 lb Japanese eggplant
- (about 3 cups sliced)
5 Red chili peppers
-- seeded and chopped
1/4 lb Tofu 10
6 tb Oil
15 Sweet basil leaves
3 Garlic cloves; crushed
3 tb Yellow bean sauce)*

*(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 4 serving.