Guest guest Posted August 17, 1999 Report Share Posted August 17, 1999 * Exported from MasterCook * Eggplant with Tofu Recipe By :Keo's Thai Cuisine by Keo Sananikone Serving Size : 5 Preparation Time :0:00 Categories : Tofu Tue Vegetable Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Japanese eggplant (3 cups sliced) 1/4 pound tofu 6 tablespoons oil 2 cloves garlic or more -- crushed chili pepper fresh or dried -- to taste 10 sweet basil leaves or 15 1 tablespoon yellow bean sauce or 3 tbs 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. S(Collection): " http://www.bangkok.com/larry/thaivegie.html " Source: " Thai Vegetarian Recipes, Larry Wheeler " - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 18g Total Fat; (82% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste. Nutr. Assoc. : 3234 0 0 3505 0 2153 2165 -~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~- Visit Your MasterCook Resource Network at http://home.earthlink.net/~kitpath/ Tested Recipes ~ Food Days ~ New Links Quote Link to comment Share on other sites More sharing options...
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