Tofu Eggplant Red Curry Stir Fry Pad Ped Recipes

TOFU & EGGPLANT RED CURRY STIR-FRY (PAD PED)

Tofu & Eggplant Red Curry Stir-Fry (Pad Ped) image

Vegan Thai-inspired pad ped! This red curry stir fry is made with eggplant, snap peas and tofu smothered in red curry coconut sauce and dressed with whole peppercorns and fresh basil.

Provided by Alissa Saenz

Categories Entree

Time 30m

Number Of Ingredients 15

Ingredients

1/2 cup full fat coconut milk
2-4 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 teaspoon maple syrup
3 tablespoons vegetable oil, divided
7 ounces extra firm tofu, (drained, pressed and cut into 1-inch cubes)
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1 small (3/4 pound) eggplant, (cut into 1-inch pieces)
1 cup snap peas
2 kaffir lime leaves, (thinly sliced*)
2 tablespoons whole peppercorns
1/4 cup fresh basil leaves
Salt, (to taste)
Cooked rice, (for serving)

Steps:

Stir the coconut milk, curry paste, soy sauce, and maple syrup together in a small bowl.
Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice to get browning on multiple sides. Remove the tofu from the skillet and transfer it to a plate.
Add the remaining 2 tablespoons of oil to the skillet. When the oil is hot, add the garlic and ginger. Sauté for about 1 minute, until very fragrant. Add the eggplant. Cook for about 5 minutes, until it begins to brown and soften.
Raise the heat to high and add the snap peas to the skillet. Stir fry for about 2 minutes, until tender-crisp. Return the tofu to the skillet and add the coconut milk mixture, kaffir lime leaves, and peppercorns. Flip a few times and cook about 1 minute more.
Remove the skillet from the heat and stir in the basil. Taste test and season with salt to taste. Adjust any other seasonings to your liking.
Divide onto plates and serve with rice.

Nutrition Facts : Calories 236 kcal, Carbohydrate 16.4 g, Protein 7.4 g, Fat 16.4 g, SaturatedFat 4.6 g, Sodium 631 mg, Fiber 6.1 g, ServingSize 1 serving

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