Green Tofu Curry

Updated at: Thu, 17 Aug 2023 13:55:40 GMT

Step 1

Preheat the oven to 180°C (fan cook). Slice the eggplant into 1cm cubes. Spray a sheet pan with oil and spread the eggplant over the tray, then spray the eggplant with oil and grind over some salt and pepper. Cook for about 20 minutes (I'm just guessing) until the eggplant has softened and started to brown.

Step 2

Chop the tofu into 1cm cubes and pat dry with paper towel. Add 2 tsp of vegetable oil and 2 tsp sesame oil to a frying pan over medium heat and fry the tofu until it is browned, stirring or flipping occasionally. Set the tofu aside.

Step 3

Cook the rice by first rinsing it in a sieve then cooking it and double the amount of water (4 cups) in the rice cooker.

Step 4

While the rice, eggplant, and tofu cook, finely dice the onion. Fry the onion and garlic with a teaspoon of sugar in a covered frying pan over a low heat until the onion is transparent (stirring if the garlic starts burning).

Step 5

Add the green curry paste, bay leaves, and lime zest and turn off the heat. When the eggplant is done, add the coconut cream to the curry paste and bring to the boil, then add the eggplant and simmer for 5 minutes. Stir through the tofu and 1/2 tsp of brown sugar and serve over rice.

Step 6

Serve with a squeeze of lime juice.

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