Thai Skillet Eggplant

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. TIP: We sprinkle salt on the eggplant to soften it and reduce moisture. Brush off any excess salt before cooking.

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 crispy 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. TIP: We suggest starting with 2 tbsp minced jalapeño.

Add the cooked eggplant and crispy tofu, chopped red bell pepper, sliced scallion, tamari, rice vinegar, 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 jasmine rice between bowls. Top with Thai skillet eggplant with crispy tofu. Bon appétit!