🫙 From the Spice Rack
Eggplant with Tofu
3/4 lb Japanese eggplant - (about 3 cups sliced) 1/4 lb Tofu 6 tb Oil 2 -to 3 Garlic cloves; crushed 1 -to 5 Red chili peppers -- seeded and chopped 10 -to 15 Sweet basil leaves
maineasy
Ingredients8 items
Ingredients
- 3/4lbjapanese eggplant
- 6tbsp oil
- 2to
- 3garlic cloves; crushed
- 5red chili peppers
- 15sweet basil leaves
- 1tbsp -to
- 3tbsp yellow bean sauce
Directions
- 1
3/4 lb Japanese eggplant - (about 3 cups sliced) 1/4 lb Tofu 6 tb Oil 2 -to 3 Garlic cloves
- 2
crushed 1 -to 5 Red chili peppers -- seeded and chopped 10 -to 15 Sweet basil leaves 1 tb -to 3 tb Yellow bean sauce - (SEE NOTE) NOTE: (yel
- 3
Cut tofu into 1/2-inch cubes
- 4
Heat oil in skillet
- 5
add garlic and stir-fry until light brown (don't burn!)
- 6
Add eggplant and tofu and cook for 5 to 7 minutes
- 7
Add remaining ingredients
- 8
mix gently