Thai Skillet Eggplant
with Crispy Tofu & Coconut Jasmine Rice
- 5.5 oz coconut milk
- ¾ cup jasmine rice
- 1 eggplant
- 3 garlic cloves
- 1 shallot
- 1 red bell pepper
- 2 scallions
- 1 jalapeño
- 14 oz organic extra firm tofu
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 4 tsp turbinado sugar
- 4 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
Add coconut milk, jasmine rice, ½ cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 15 to 20 minutes.
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.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 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 crisped tofu to the plate.
Return the skillet to medium heat with 1 tsp vegetable oil. Add minced garlic, minced shallot, and as much minced jalapeño as you’d like. Cook, stirring frequently, until browned in places, 3 to 4 minutes.
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.
Divide the coconut rice between bowls. Top with Thai skillet eggplant and crispy tofu. Tuck in!