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1block extra firm tofu, pressed at least 20 minutes
1large shallot, thinly sliced
2cloves garlic, minced
1knob fresh ginger, minced or grated (about packed 1 Tbsp.)
4tbspThai green curry paste
4Thai eggplant, quartered
1⁄2lbgreen beans (about 1 large handful), ends trimmed, and halved
14oz(1 can) full fat coconut milk
1broccoli crown, chopped
2tbspTbsp. soy sauce
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 11g||14%|
|Saturated Fat: 8g|
|Trans Fat: 0g|
|Total Carbohydrate: 40g||15%|
|Dietary Fiber: 3g||11%|
- Follow the package instructions to make the rice stove-top. Preheat the oven to 400°.
- To make the tofu: Make sure you’ve pressed it at least 20 minutes before cooking. To press, simply wrap the tofu in a paper towel, place on a plate with high sides (so the water doesn’t drip over), and place something heavy on top. Cut the tofu into small cubes, then toss with about 1 Tbsp. of coconut oil. Spread them evenly over a baking sheet lined with parchment paper, and sprinkle with salt. Bake for 35-45 minutes, or until golden and crispy.
- To make the curry: Warm 1 Tbsp. of coconut oil in a wok or large skillet over medium-high heat. Add the shallot, garlic, and ginger, and sauté until the shallots have become tender. Add the curry paste, and stir for about 15 seconds. Add the eggplant and green beans, and cook for another minute or so. Add the bamboo shoots, followed by the coconut milk, and stir. Bring to a simmer, and cook for 10 minutes, or until the eggplant is fairly tender, but not completely cooked. Stir in sugar and 1 cup of water. Then add the broccoli, and cook for another 10 minutes until it is tender but still bright, and the other veggies are also tender.
- Stir in the Thai basil leaves, soy sauce, and juice of 1 lime. Season to taste with more soy sauce if needed. Top with the crispy tofu, and serve over white Jasmine rice. Garnish with more Thai basil and a slice of lime.