Aubergine With Tofu Recipe Recipe

Name: Aubergine With Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb Japanese aubergine (about 3 c. sliced); 1/4 lb Tofu; 6 Tbsp. Oil; 2 x -to; 3 x Garlic cloves, crushed; 1 x -to; 5 x Red chili peppers seeded and minced; 10 x -to; 15 x Sweet basil leaves; 1 Tbsp. -to; 3 Tbsp. Yellow bean sauce (SEE NOTE)

Servings: persons

3/4 lb Japanese aubergine (about 3 c. sliced)
1/4 lb Tofu
6 Tbsp. Oil
2 x -to
3 x Garlic cloves, crushed
1 x -to
5 x Red chili peppers seeded and minced
10 x -to
15 x Sweet basil leaves
1 Tbsp. -to
3 Tbsp. Yellow bean sauce (SEE NOTE)

1
NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or possibly China, so season to taste)
2
Slice unpeeled aubergine crosswise into slices 1/8-inch thick.
3
Cut tofu into 1/2-inch cubes.
4
Heat oil in skillet; add in garlic and stir-fry till light brown (do not burn!).
5
Add in aubergine and tofu and cook for 5 to 7 min.
6
Add in remaining ingredients; mix gently.
7
Serve immediately, since aubergine and basil turn dark if dish sits after cooking.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 lb Japanese aubergine (about 3 c. sliced), 1/4 lb Tofu, 6 Tbsp. Oil, 2 x -to, and more.

Yes, Aubergine With Tofu Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine With Tofu Recipe

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