Thai cuisine, with its exotic blend of fragrant spices, pairs perfectly with tofu, the ultimate flavour sponge . It is in recipes such as this, where the tofu is allowed to absorb the taste of its accompanying ingredients, that tofu shines! And who said that tofu is bland?
 
New to Thai food? This recipe may seem overwhelming in its ingredients, but it is precisely this varied combination that makes Thai food so delicious. You should be able to find these ingredients in the Asian or international foods section of your local grocer. The only really tricky ingredient is the kaffir lime leaves – try specialty stores or ethnic markets. If you can find them, they will add a wonderful delicacy to the dish. Lime zest is the closest substitution. You can also substitute soya sauce for fish sauce in a pinch.
 
Prep time:  15 minutes     Cooking time:   15 minutes  Serves: 4-6
 
 INGREDIENTS

• 2 Tbsp vegetable oil
• 1 Tbsp chopped shallots or onions
• 1 Japanese eggplant, halved lengthwise, then cut into ½”   cubes
• 1 Tbsp red curry paste
• 2 tsp minced fresh ginger
• 1 can coconut milk
• 2 Tbsp fish sauce (nam pla)
• 1 Tbsp brown sugar
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 4 Kaffir lime leaves, very thinly sliced or 1 Tbsp grated lime zest
• 1 package (350g) Sunrise Extra Firm Tofu , drained and cut into 1 inch cubes
• 8-10 Thai basil leaves, coarsely chopped

 
DIRECTIONS
 
1. Heat a large heavy skillet or wok over medium-high heat until hot. Add oil,   
    shallots, and eggplant and stir-fry until eggplant is tender.
2. Add curry paste, ginger & coconut milk to skillet, stir and bring to a boil for 1 minute. Season with fish sauce and sugar.
3. Add peppers and kaffir lime leaves.
4. Pat cubed tofu dry and add to curry.  Toss gently and cook for a few minutes to heat and coat with sauce.
5. Add basil leaves and cook until basil leaves are just wilted.
6. Serve immediately with steamed rice or cooked rice noodles.
 
Calories: 310 Fat: 24g    Carbs: 14g Protein: 12g   Fibre: 5g   
110% of daily recommended value of Vitamin C and 30% of Iron

Each Serving = 1 cup (Recipe makes 6 cups)