Thai Eggplant and Tofu Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nice and rich and spicy - and way better than take out! Adjust the pepper and curry to taste. As written, this is about a 4 heat scale, so somewhat mild. Ingredients:
2 cups jasmine rice, cooked |
1 teaspoon crushed red pepper flakes |
1 medium eggplant, diced |
4 ounces firm tofu, diced |
1 medium onion, chopped |
1 medium bell pepper, chopped |
4 cloves garlic, minced |
2 tablespoons white vinegar |
3 tablespoons low sodium soy sauce |
2 tablespoons brown sugar |
1/3 cup fresh basil leaves, chopped |
1/2 cup coconut milk |
1/2 cup milk 1 |
2 tablespoons red curry paste |
Directions:
1. Cook jasmine rice according to package directions.
2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Spray pan with cooking spray and add crushed red pepper, and let sizzle for 10 to 15 seconds.
3. Add tofu and eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more.
4. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
5. Combine coconut milk and regular milk and add to pan.
6. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.
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