(SEE NOTE) NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 0 cm thick. Cut tofu into 1 cm 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.