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3/4 pound Japanese eggplant(about 3 cups sliced)
1 to 5 red chili peppers, seeded and chopped
1/4 pound tofu
10 to 15 sweet basil leaves
6 tablespoons oil
2 to 3 garlic cloves, crushed
1 to 3 tablespoons yellow bean sauce (see note)
1. Slice unpeeled eggplant crosswise into slices 1/8-inch thick.
2. Cut tofu into 1/2-inch cubes.
3. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!).
4. Add eggplant and tofu; cook for 5 to 7 minutes.
5. Add remaining ingredients; mix gently.
6. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.
NOTE: Yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste.
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