Tofu And Eggplant Thai Curry

1. 1

   Line one baking sheet with 6 layers of paper towels or a clean dish towel. Cut tofu and arrange tofu on baking sheet. Top the tofu with 6 more layers of paper towels or a clean dish towel. Place another baking sheet on top of the paper towels fro 30 to 45 minutes-this provides the weight needed to extract the water from the tofu.

2. 2

   Preheat oven to 400.

3. 3

   Remove the paper towels from the tofu and spray the tofu with cooking spray and bake until golden brown, about 20 minutes.

4. 4

   Meanwhile peel and cube the eggplant and place on a cookie sheet. Drizzle with canola oil and salt. Roast in the oven until the eggplant is nice and soft, but still retains its shape, about 10-15 minutes.

5. 5

   Heat 2 tablespoons canola oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add red pepper; cook 1 minute. Stir in curry paste; cook 1 minute. Add fish sauce, sugar, and coconut milk and bring to a simmer (do not boil). Remove from heat and add the baked tofu and roasted eggplant; then stir in green onion, cilantro, and basil.

6. 6

   Serve over rice and squeeze with a lime wedge.

* Per serving · 4 servings · Values may vary.