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Ingredientes
- 3/4 lb Japanese aubergine (about 3 c. sliced)
- 1/4 lb Tofu
- 6 Tbsp. Oil
- 2 x -to
- 3 x Garlic cloves, crushed
- 1 x -to
- 5 x Red chili peppers seeded and minced
- 10 x -to
- 15 x Sweet basil leaves
- 1 Tbsp. -to
- 3 Tbsp. Yellow bean sauce (SEE NOTE)
Direcciones
- NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or possibly China, so season to taste)
- Slice unpeeled aubergine crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add in garlic and stir-fry till light brown (do not burn!). Add in aubergine and tofu and cook for 5 to 7 min. Add in remaining ingredients; mix gently. Serve immediately, since aubergine and basil turn dark if dish sits after cooking.
- Makes 3 to 4servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 195 | 79% |
| Total Fat 22.05g | 28% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.53g | |
| Cholesterol 0mg | 0% |
| Sodium 112mg | 5% |
| Potassium 374mg | 11% |
| Total Carbs 10.31g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.51g | 3% |
| Protein 3.87g | 6% |
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