Tofu and Eggplant with Thai Coconut Red Curry Sauce

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We had some delicious looking eggplant sitting in the fridge that we bought from at the Farmer’s Market.  I just knew it would be delicious in a curry.  So I used my favorite Thai red curry recipe (made a few changes) and planned the dish around the eggplant.  You could easily add chicken or beef, but I chose to go with tofu, and it was delicious!

Ingredients:

  • Extra firm tofu, sliced and drained
  • 2 c. sliced eggplant
  • Olive oil
  • Salt
  • Dark sesame oil
  • 3 TBSP fresh ginger, minced
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 tsp. curry powder
  • 1-2 tsp. red curry paste
  • 1/2 tsp. ground cumin
  • 2 TBSP low-sodium soy sauce
  • 1 TBSP brown sugar
  • 1 (14-ounce) can light coconut milk
  • 1/2 c. chopped green onions
  • 2 TBSP chopped fresh cilantro
  • 2 TBSP of Thai basil (optional)
  • salt and pepper to taste
  • Hot cooked rice
  • Lime wedges

Directions:

  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 slice the eggplant and place on a cookie sheet.  Drizzle with olive 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 sesame 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 powder, curry paste, and cumin; cook 1 minute. Add soy 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.

Tofu and Eggplant with Thai Coconut Red Curry Sauce:

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