Best 2 Tofu And Eggplant Green Curry Recipes

Indulge in the symphony of flavors with Tofu and Eggplant Green Curry, a delectable fusion of textures and tastes that will tantalize your palate. This vibrant Thai-inspired dish features tender tofu and succulent eggplant bathed in a fragrant and spicy green curry sauce, alive with the vibrancy of fresh herbs, aromatic spices, and the creamy richness of coconut milk. Accompanying this main course are two complementary recipes: a refreshing Cucumber Salad with zesty dressing and a sweet and tangy Pineapple Fried Rice, both adding layers of flavor and balance to the meal. Get ready to embark on a culinary adventure with this comprehensive guide that includes step-by-step instructions, insightful tips, and stunning visuals to guide you through the cooking process. So, gather your ingredients, ignite your stove, and let's embark on a journey of culinary delights with Tofu and Eggplant Green Curry.

Here are our top 2 tried and tested recipes!

THAI EGGPLANT CURRY WITH TOFU

Thai Eggplant Curry with Tofu image

I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.

Provided by lilofrance

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 3

Number Of Ingredients 11

Ingredients

2 tablespoons oil, divided, or as needed
1 pound eggplant, sliced
4 cilantro roots
1 small onion, chopped
2 small chile peppers, or more to taste
4 cloves garlic
3 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
9 ounces extra-firm tofu, cut into 1/2-inch cubes
⅓ cup Thai basil

Steps:

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

Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g

TOFU AND EGGPLANT GREEN CURRY

Tofu and Eggplant Green Curry image

This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It's actually that good you could eat it all yourself, over a few days of course.

Provided by hello

Categories Curries

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

600 g firm tofu
400 g eggplants or 400 g aubergines
100 g shallots
400 ml coconut cream
100 ml vegetable stock
50 g cornstarch, for dusting
1/2 teaspoon cayenne pepper
1 fresh basil leaf (optional)
1 red Thai chile (optional)
15 ml vegetable oil, for a non-stick pan
1 bunch fresh cilantro or 1 bunch coriander
2 stalks lemongrass
4 pieces green jalapeno peppers (optional)
2 pieces shallots
6 garlic cloves
2 limes, juice

Steps:

Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
Slice shallots into thin rings. Season with salt and cayenne pepper.
Lightly dust with cornstarch and fry until crispy. Set aside.
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
Add in vegetable stock into the pan to deglaze.
Add in coconut cream and eggplant. Cook until the eggplant is tender.
Add in tofu and heat for about a minute.
Season to taste with salt or fish sauce.
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.

Nutrition Facts : Calories 285.6, Fat 12.7, SaturatedFat 8.5, Sodium 31.5, Carbohydrate 38.6, Fiber 2.7, Sugar 27.1, Protein 7.8

Tips and Conclusion

Tips:

Use firm or extra-firm tofu for a chewier texture.
Press the tofu before cooking to remove excess water and help it absorb the marinade better.
Slice the eggplant thinly and evenly so that it cooks evenly.
Use a large skillet or wok so that you have plenty of room to stir-fry the ingredients.
Cook the curry over medium-high heat so that the vegetables stay crisp-tender.
Add the tofu and eggplant to the curry towards the end of cooking so they don't overcook.
Serve the curry with jasmine rice, brown rice, or quinoa.

Conclusion:

This tofu and eggplant green curry is a delicious and healthy vegan dish that is perfect for a quick and easy weeknight meal. The curry is made with a flavorful blend of spices, and the tofu and eggplant are cooked to perfection. Serve it with your favorite sides, such as jasmine rice, brown rice, or quinoa.