Eggplant with Tofu
red chili peppers
seeded and chopped
yellow bean sauce
Slice unpeeled eggplant crosswise into slices ⅛ inch thick.
Cut tofu into ½-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.