My two and half year old son loves this dish. The key ingredient is soy bean paste – Healthy Boy Brand. The recipe I use is modified from Keo Sananikone’s book on Thai Cuisine. Keo owned five restaurants, three of which were in Honolulu at one time, I don’t know if that’s still true. My favorite dish of his is “Evil Jungle Prince with Chicken.”
1 pound, sliced (Eggplant, any kind really, but the small ones work well).
1 pound tofu (the hardest that you can get)
Approximately 6 tablespoons olive oil.
8 cloves garlic, chopped
6-8 red dried chillies, whole
4 table spoons yellow bean sauce (Healthy Boy Brand is the best!)
In the largest pan you can find, Cut the tofu is small 1/2 each cubes and with a thin lay of oil (about 1 tablespoon) saute; basically you are browning them and removing a lot of the water in the process. When done, remove and set aside.
Add the remaining oil in to the pan, using a medium flame, saute the chillies (whole) and garlic.
As the garlic turns brown, add the eggplant pieces, and follow that with the browned tofu. Mix well for a few minutes. Make sure that you don’t break the chillies. They should remain whole throughout the cooking of this dish.
Add the three tablespoons of Thai yellow bean sauce. (This ingredient is key – and it isn’t easy to get, at least not in the bay area).
Mix for about 5-10 minutes on medium heat.
Close the pan for two minutes and heat for 2 minutes.
Open and mix well. Serve with rice. Enjoy!