Thai Tofu Curry with Eggplant and Mango
with quinoa

Name: Thai Tofu Curry with Eggplant and Mango
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb Tofu, extra-firm (vacuum-packed preferable); 1 Eggplants, 1" / 2.5 cm cubes; 1/2 Onions, chopped; 1 Bell peppers, red, thinly sliced; 1/2 Mangos, chopped; 1 bunch Thai basil (opt), chopped; 1 Tbsp Lime juice; 2 tsp + 2 tsp Cooking oil; 1 Tbsp Yellow curry paste (sub red, panang or green); 1/2 cup Vegetable stock (or water); 1/2 cup Coconut milk; 1 Tbsp Soy sauce, low-sodium; ~2 cups Leftover quinoa

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

Nothing says bold flavor like a Thai curry, and we think you'll love this savory combination with just a hint of sweetness from fresh mango. We serve it over quinoa as a healthier alternative to classic rice.
Smarts: The spice in this curry can be easily adapted - use a mild curry paste or kick up the heat with Sriracha or red pepper flakes.

Dependency

Pan-Seared Halloumi with Roasted Red Pepper Salsa

Ingredients

Metric

Servings:

Thai Tofu Curry with Eggplant and Mango:

Tofu, extra-firm (vacuum-packed preferable) - 1 lb
Eggplants - 1 , 1" / 2.5 cm cubes
Onions - 1/2 , chopped
Bell peppers, red - 1 , thinly sliced
Mangos - 1/2 , chopped
Thai basil (opt) - 1 bunch , chopped
Lime juice - 1 Tbsp
Cooking oil - 2 tsp + 2 tsp
Yellow curry paste (sub red, panang or green) - 1 Tbsp
Vegetable stock (or water) - 1/2 cup
Coconut milk - 1/2 cup
Soy sauce, low-sodium - 1 Tbsp
Leftover quinoa - ~2 cups

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then cut into cubes. (Can be done up 1 day ahead)
Eggplants / Onions / Red peppers - Prep as directed. (Can be done 3 days in advance)
Mangos/ Thai basil/ Limes - Prep as directed.

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Make

Heat wok over medium-high heat. Add first part of cooking oil. When oil shimmers, add eggplant and tofu. Season with salt. Saute until eggplant is tender and tofu is golden on the outside ~5 minutes. Remove eggplant and tofu from wok and set aside.
Return wok to heat and add second part of cooking oil. Add onions and saute until translucent ~2 minutes. Add curry paste and stir to coat onions.
Add red peppers and saute ~2 minutes. Add stock, coconut milk and soy sauce. Bring to a boil.
Reduce heat and add eggplant and tofu. Simmer for 1 minute. Remove pan from heat. Stir in mango, basil and lime.
Serve over leftover quinoa (made on Monday)!

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