A variation of the chili eggplants. The same basic spice paste is used but this dish has more crisp to it. The fried tofu cubes add body and volume to the dish; the mung bean sprouts add a lightness and sweetness that is as refreshing as a sunny tropical day.
For best results, do not overcook the mung bean sprouts as they are best eaten while still lightly crisp. They also expel too much water when left in contact with the heat for longer than is necessary. Cook for no more than a minute and remember to stir and toss continuously so that nothing touches the bottom of the pan for far too long.