Free thai vegetarian recipe for cooking Eggplant with Tofu

INGREDIENTS

• 3/4 lb Japanese eggplant - sliced
• 1/4 lb tofu
• 6 tbs vegetable oil
• 2 to 3 garlic cloves - crushed
• 1 to 5 red chillie peppers - seeded and chopped
• 15 sweet basil leaves
• 1 to 3 tbs yellow bean sauce

FYI: Yellow bean sauce from Thailand is saltier than Hong Kong or China so season to taste. This spicy vegetarian recipe can be adjusted to your tastes by varying the amount of red chilli peppers used.

• Slice unpeeled eggplant crosswise into slices 1/8 inch thick
• Cut tofu into 1/2 inch cubes
• Heat oil in skillet
• Add garlic and stirfry until light brown
• Add eggplant and tofu and cook for 5 to 7 minutes
• Add remaining ingredients and mix gently
• Serve immediately