Tofu and Eggplant Thai Curry

Photo: Leah Rodrigues

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

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.

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

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.

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.

Serve over rice and squeeze with a lime wedge.