Tofu and Eggplant Thai Curry

Ingredients

1 pkdg Extra firm tofu, sliced and drained
2 tablespoons canola oil+ more for drizzling
3 tablespoons fresh ginger, minced
2 1/2 teaspoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar or palm sugar
2 tablespoons of Thai basil
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.
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

Yield:

6

Added:

Monday, June 20, 2011 - 1:16pm

Creator:

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