4 Ingredients:
1 pound Japanese eggplants (about 4)
2 tablespoons Thai Kitchen® Premium Fish Sauce
1 tablespoon brown sugar
1 tablespoon fresh lime juice
2 teaspoons Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon vegetable oil
2 small shallots, thinly sliced
1 tablespoon minced garlic
8 ounces firm tofu, drained and cubed
1/4 cup basil leaves, thinly sliced
Directions:
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.
MIX fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. Set aside.
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.