Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Remove and set aside. All Rights Reserved. Pour in coconut milk and bring it to a boil. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Heat a tablespoon of oil in a non-stick fry pan. Drain and cut tofu into ¾ inch cubes. Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any … Cover, reduce heat, and allow eggplants to cook for 5 minutes. Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add curry powder and continue to fry for another 3 minutes. Roti n Rice is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Stir fry onion, garlic, and ginger over medium heat for 2 minutes. Your email address will not be published. Add pan fried tofu and salt. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. A simple Thai eggplant curry with added tofu for extra protein. Add curry powder and continue to fry for another 3 minutes. Place the tofu on the towel, cover with another folded towel, place another … Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl. Place a folded clean kitchen towel on a baking sheet. Season with salt and pepper. Cook for another 3 minutes. Add the onion and cook until softened, about 5 minutes. Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Homemade curry paste tastes much more intense and flavorful than store-bought. Pan fry cubed tofu on all sides until golden brown. Serve with rice, if desired. Add the garlic-ginger paste and cook, stirring, 2 more minutes. To prepare tofu & eggplant: Slice tofu crosswise into 1-inch-thick slices. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add remaining 3 tablespoons vegetable oil to a medium sized pot. 1 jalapeno pepper (remove seeds for less heat), 2 Japanese eggplants, cut into 3/4-inch pieces, 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry, Sign up for the Recipe of the Day Newsletter Privacy Policy, Roasted Butternut Squash Soup and Curry Condiments. Add the onion and … Add the onion and cook until softened, about 5 minutes. Place tofu in a shallow dish with another heavy flat bottom dish on the top. Heat 2 tablespoons of oil in a dutch oven or large pot over medium high heat. © 2020 Discovery or its subsidiaries and affiliates. Pour in coconut milk and bring it to a boil. Turn off stove and allow curry to sit for 10 minutes before serving. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. All rights reserved. Leave it for 10 minutes to press out all excess liquid. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add Thai and Chinese eggplants. Add the spinach and cook until wilted, about 1 minute. This should take about 8 to 10 minutes.
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