1400 700 vegan thaiskilleteggplantwithcrispytofu horizontal

Thai Skillet Eggplant

with Crispy Tofu & Coconut Jasmine Rice

dinner

Quick and Easy Spring Recipes Gluten-Free High-Protein Thai Grain Bowl Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
790
FAT
23g
CARBOHYDRATES
111g
PROTEIN
36g

MAIN INGREDIENTS

  1. 5.5 oz coconut milk
  2. ¾ cup jasmine rice
  3. 1 eggplant
  4. 3 garlic cloves
  5. 1 shallot
  6. 1 red bell pepper
  7. 2 scallions
  8. 1 jalapeño
  9. 10 oz Hodo® Organic Firm Tofu
  10. 2 tbsp tamari
  11. 1 tbsp rice vinegar
  12. 4 tsp turbinado sugar
  13. 4 tbsp + 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Measure ¾ cup coconut milk and add to a small saucepan along with the jasmine rice, ½ cup water, and a pinch of salt, and bring to a boil. Reduce heat to low and cook, covered, until the water is absorbed and grains are tender, 15 to 20 minutes.

2
Prepare the vegetables

Trim the eggplant, cut into 1 inch cubes, and sprinkle with salt. Peel and mince the garlic and shallot. Deseed and roughly chop the red bell pepper. Slice scallions into 2 inch pieces. Deseed and mince the jalapeño. Cut tofu into 1 inch cubes.

3
Cook the eggplant

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the cubed eggplant and cook until browned in places, 4 to 5 minutes. Transfer cooked eggplant to a plate. Return skillet to medium-high heat with 2 tbsp vegetable oil. Add cubed tofu and a pinch of salt and pepper. Cook, tossing occasionally, until the tofu is crisp in places, 5 to 7 minutes. Transfer to the plate.

4
Cook the aromatics

Return the skillet to medium heat with 1 tsp vegetable oil. Add the minced garlic, minced shallot, and as much minced jalapeño as you’d like. Cook, stirring frequently, until browned in places, 3 to 4 minutes.

5
Sauce the eggplant

Add the cooked eggplant, crispy tofu, chopped red bell pepper, sliced scallion, tamari, rice vinegar, turbinado sugar, and ¼ cup water to the skillet. Cook until sauce coats the eggplant, 1 to 2 minutes. Taste, and add salt as necessary.

6
Serve

Divide the coconut rice between bowls. Top with Thai skillet eggplant and crispy tofu. Tuck in!