Eggplant With Tofu 0.75 lb japanese eggplant (about 3 cups sliced) 0.25 lb tofu 6.00 tablespoon oil 3.00 garlic cloves crushed 5.00 red chili peppers - seeded and chopped 15.00 sweet basil leaves 3.00 tablespoon yellow bean sauce (see note) 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. Yield: 4 servings