Thai Curry Stir Fry

8 ounces firm tofu, cut into 1/2-inch chunks
4 ounces green beans, cut into two inch lenghts
3 tablespoons vegetable oil
3 tablespoons Thai red curry paste
2 Japenese eggplants, cut into thick slices
1/3 cup vegetable stock
1 teaspoon soy sauce
2 teaspoons sugar
1 teaspoon salt
1/2 cup Thai basil leaves
1/2 red sweet pepper, cut into strips

Fill a saucepan with water and bring to a rolling boil over high heat. Add tofu and cook 1 minute. Remove to a place. Add green beans to the same water and cook for 2 minutes. Drain and transfer to a place.

In a wok, heat oil until it is warm but not hot. Add curry paste and cook, stirring to blend it with the oil. Cook about 2 minutes.

Add green beans, eggplant, stock, soy sauce, sugar, and salt and toss well. Cook for 5 minutes, tossing occasionally. Add the tofu and contiue cooking, tossing gently, until the vegetables are tneder and the tofu is heated through, about 2 minutes.

Cut basil leaves into ribbons. When vegetables are ready, toss with bsil ribbons and sweet pepper.
from Real Vegetarian Thai.