Description
Firm tofu is pan-fried until golden, then simmered in a coconut milk curry sauce built from a blended paste of cilantro, jalapeno, shallot, garlic, ginger, red Thai chili paste, tomato paste, lime juice, cumin, and turmeric.
Ingredients
Scale
- 1 small eggplant, cubed
- 1 package firm tofu, pat dry, cubed into 2 inch pieces
- 1/2 head cauliflower, cut into florets
- 1 bunch cilantro, chopped
- 1 jalapeño, chopped
- 1 shallot, chopped
- 4 garlic cloves, smashed and chopped
- 1 tbsp red thai chili paste
- 1 tbsp lime juice
- 1 tbsp ginger, chopped
- 1 tbsp tomato paste
- 1 tbsp light brown sugar
- 1 tsp cumin
- 1 tsp turmeric
- 1 can 14.5 oz light coconut milk
Instructions
- Heat olive oil in a large skillet, add tofu avoiding overcrowding and fry a few minutes on each side. Tofu will get a light golden color.
- To make the curry sauce place all the ingredients from cilantro to turmeric into a blender and pulse until the mixture forms a paste.
- Add coconut milk and process until smooth. Transfer to a saucepan and simmer for 10 minutes over medium low heat.
- Add eggplant and cauliflower. Simmer another 10 minutes.
- Gently fold in tofu. Turn off the heat. Serve over rice, with naan bread or as is.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 6
- Protein: 15