Tasty Thai Tofu

by Deborah English — January 26, 2008

Like a chameleon, tofu becomes the flavor of whatever it is cooked with. When it comes to Thai Red Curry, this is a wonderful thing! Bite on a tofu chunk and it is the heart of the curry itself. Add eggplant -- another "chameleon" food -- and you have the perfect combination for optimum flavor. The addition of eggplant in Thai Curry serves to make this dish truly filling and hearty. Eggplant has a "meaty" texture, satisfying even the most hard-core meat-eater!

Tofu and Eggplant Thai Red Curry
Serves 4

1 eggplant, sliced into rounds
Salt
1 Tbsp canola oil
2 cloves garlic, chopped finely
1 onion, sliced
1 Tbsp Thai Red Curry Paste
400 ml/1 ¾ cups coconut milk
12 fresh snow peas or broccoli florets
2 Tbsp fish sauce
2 tsp brown sugar
1 kaffir lime leaf
Freshly squeezed lime juice to taste
Large handful chopped coriander leaves

Sprinkle the eggplant rounds with salt and leave for 15 minutes. Lightly rinse, dry, and chop into chunky cubes. Heat the oil in the pan and fry the onion until it looks translucent, then add the garlic and fry for 1 minute. Add the Thai red curry paste and stir-fry for 1 minute, then add the tofu and stir until it is coated with paste. Now add the coconut milk and bring to the boil, then add the coconut milk, fish sauce, brown sugar, and kaffir lime leaf. Simmer for 10 minutes, and then add the snow peas and broccoli florets and simmer for a further 5 to 10 minutes until cooked but still crunchy. Add extra fish sauce and lime juice to taste. Serve over steamed rice.
Sprinkle the chopped coriander on top.

P.S. My partner omits the broccoli and always adds frozen, minted garden peas instead.