1 lb (500g) Japanese eggplants (about 4)
2 tbsp (30 mL) Thai Kitchen® Premium Fish Sauce
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) fresh lime juice
2 tsp (10 mL) Thai Kitchen® Spicy Thai Chili Sauce
1 tbsp (15 mL) vegetable oil
2 small shallots, thinly sliced
1 tbsp (15 mL) minced garlic
8 oz (250 g) firm tofu, drained and cubed
1/4 cup (50 mL) basil leaves, thinly sliced
Place eggplants on lightly oiled baking sheet. Broil 3 to 4 inches from heat source for 10 minutes or until skin chars and blisters, turning frequently. Cool eggplant slightly. Peel eggplant and cut diagonally into 1/4-inch (6 mm) thick slices.
In small bowl, combine fish sauce, brown sugar, lime juice and chili sauce until well blended. Set aside.
In wok or large skillet, heat oil over 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 flavours.