Braised Thai Eggplant with Tofu
lb. firm tofu
thinly sliced into rounds
can light coconut milk
fresh Thai basil
chopped (can substitute regular basil)
Thai Kitchen Curry Paste
red yellow or green
salt and pepper
In a wok or saute pan, sauté the eggplant over high heat with half of the oil for 4 minutes.
Add the minced garlic and the ginger and sauté for another minute.
Add the curry paste and mix with the vegetables. Pour in the light coconut milk. Add the tofu to the wok, mix gently, and simmer covered for 10-15 minutes.
Just before serving add the basil and the cilantro. Season to taste with salt and pepper.
Serve over brown or white rice.