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| 3/4 | pound | japanese eggplants | |
| 1/4 | pound | tofu | |
| 6 | tablespoons | vegetable oil | |
| 3 | each | garlic cloves | crushed |
| 5 | each | red chili peppers | seeded and chopped |
| 15 | each | basil | |
| 3 | tablespoons | yellow bean sauce |
Slice unpeeled eggplant crosswise into slices 1/8-inch thick.
Cut tofu into 1/2-inch 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.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 1% | Vitamin C | 4% | |
| Calcium | 21% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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