Tofu And Eggplant Thai Curry Recipe

Name: Tofu And Eggplant Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 extra firm tofu pkdg, sliced and drained; 2 eggplants; 2 tablespoons canola oil + more for drizzling; salt; 1 can bamboo shoots; 3 tablespoons fresh ginger minced; 4 garlic cloves minced; 1 red bell pepper chopped; 2 1/2 teaspoons red curry paste; 2 tablespoons fish sauce; 1 tablespoon brown sugar or palm sugar; 1 can light coconut milk; 1/2 cup scallions chopped; 2 tablespoons chopped fresh cilantro; 2 tablespoons thai basil; white rice; lime wedges

Servings: persons

1 extra firm tofu pkdg, sliced and drained
2 eggplants
2 tablespoons canola oil + more for drizzling
salt
1 can bamboo shoots
3 tablespoons fresh ginger minced
4 garlic cloves minced
1 red bell pepper chopped
2 1/2 teaspoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar or palm sugar
1 can light coconut milk
1/2 cup scallions chopped
2 tablespoons chopped fresh cilantro
2 tablespoons thai basil
white rice
lime wedges

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
Preheat oven to 400.
3
Remove the paper towels from the tofu and spray the tofu with cooking spray and bake until golden brown, about 20 minutes.
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
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
Serve over rice and squeeze with a lime wedge.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 extra firm tofu pkdg, sliced and drained, 2 eggplants, 2 tablespoons canola oil + more for drizzling, salt, and more.

Yes, Tofu And Eggplant Thai Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu And Eggplant Thai Curry

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