Tofu and Eggplant Thai Curry
1 pkdg Extra firm tofu, sliced and drained
2 tablespoons canola oil+ more for drizzling
1 can bamboo shoots
3 tablespoons fresh ginger, minced
4 garlic cloves, minced
2 1/2 teaspoons red curry paste
2 tablespoons fish sauce
1 can light coconut milk
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.
Preheat oven to 400.
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.