Name: Thai Eggplant Curry with Tofu
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: Oil, divided, or as needed - 2 tablespoons; Eggplant, sliced - 1 pound; Cilantro roots - 4; Onion, chopped - 1 small; Small chile peppers, or more to taste - 2; Garlic - 4 cloves; Brown sugar - 3 tablespoons; Lime juice - 2 tablespoons; Fish sauce - 2 tablespoons; Extra-firm tofu, cut into 1/2-inch cubes - 9 ounces; Thai basil - ⅓ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Thai Eggplant Curry with Tofu

1. Oil, divided, or as needed - 2 tablespoons

2. Eggplant, sliced - 1 pound

3. Cilantro roots - 4

4. Onion, chopped - 1 small

5. Small chile peppers, or more to taste - 2

6. Garlic - 4 cloves

7. Brown sugar - 3 tablespoons

8. Lime juice - 2 tablespoons

9. Fish sauce - 2 tablespoons

10. Extra-firm tofu, cut into 1/2-inch cubes - 9 ounces

11. Thai basil - ⅓ cup

How to cook deliciously - Thai Eggplant Curry with Tofu

1. Stage

Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.

2. Stage

Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.

3. Stage

Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.