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Receta Aubergine With Tofu
by Global Cookbook

Aubergine With Tofu
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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

  1. NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or possibly China, so season to taste)
  2. 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.
  3. Makes 3 to 4servings.