Ingredients
- 15 sweet basil leaves
- 5 chili peppers (red)
- 3 garlic (cloves)
- 350 gr japanese eggplant
- 120 gr tofu
- 90 ml oil
- 45 ml bean sauce (yellow)
(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.