NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
or China, so season to taste)

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. Makes 3 to 4
servings.

Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com
(Stephanie da Silva)

Stichworte: Thai, Vegetarian