Instructions: (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 (dont 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.

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