Eggplant with Tofu

• 3/4 pound japanese eggplants
• 1/4 pound tofu
• 6 tablespoons vegetable oil
• 3 each garlic cloves crushed
• 5 each red chili peppers seeded and chopped
• 15 each basil
• 3 tablespoons yellow bean sauce

1. Slice unpeeled eggplant crosswise into slices 18 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. ).
5. Add eggplant and tofu and cook for 5 to 7 minutes.
6. Add remaining ingredients; mix gently.
7. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

eggplants, tofu, vegetable oil, garlic, red chili peppers, basil, yellow bean sauce

Taken from recipeland.com/recipe/v/eggplant-tofu-43491 (may not work)