A hearty, spicy main dish delight. This dish is for people who thought they’d never like tofu.
10
INGREDIENTS
Ingredients
- 1 pound Japanese eggplants (about 4)
- 2 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 teaspoon Spicy Thai Chili Sauce
- 1 tablespoon vegetable oil
- 2 small shallots, thinly sliced
- 1 tablespoon minced garlic
- 8 ounce firm tofu, drained and cubed
- 1/4 cup basil leaves, thinly sliced
INSTRUCTIONS
- 1 PLACE eggplants on lightly oiled baking sheet. Broil 3 to 4 inches from heat about 10 minutes or until skin chars and blisters, turning frequently. Cool eggplant slightly. Peel eggplant and cut diagonally into 1/4-inch thick slices.
- 2 MIX fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. Set aside.
- 3 HEAT oil in wok or large skillet on medium-high heat. Add shallots and garlic; stir fry until golden brown. Add eggplant and sauce mixture; cook 2 minutes, stirring frequently. Gently stir in tofu and basil. Remove from heat. Cover. Let stand 5 minutes to blend flavors.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Tossed Green Salad with Chicken and Crushed Black Pepper
![Tossed Green Salad with Chicken and Crushed black Pepper]( "Tossed Green Salad with Chicken and Crushed black Pepper")
