Tofu and Eggplant Thai Curry
By: Leah Rodrigues
Published: Monday, June 20, 2011 - 1:16pm

Ingredients




1 pkdg Extra firm tofu, 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 chopped scallions
2 tablespoons chopped fresh cilantro
2 tablespoons of Thai basil
white rice
Lime wedges

Preparation

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.

About


Adapted from cookbook smasher