Name: Thai Green Curry Tofu with Baby Eggplant
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 100g firm tofu, pressed and cut into 1-inch cubes; 120g baby eggplant, halved or quartered if large; 1 tbsp neutral oil (like grapeseed or canola); 2 tbsp Thai green curry paste (ensure vegan & gluten-free); 200ml coconut milk (full-fat for extra creaminess); 60ml water or vegetable broth; 1 stalk lemongrass, tough outer layer removed, tender part finely sliced; 2 kaffir lime leaves, torn or thinly sliced; 1 tsp coconut sugar or brown sugar; 1 tbsp soy sauce or tamari (ensure gluten-free, or use coconut aminos); 1/2 tsp salt, or to taste; 1/2 cup cooked jasmine rice (for serving); A handful of Thai basil leaves; 1 small red chili, thinly sliced (for garnish); Lime wedges (for serving)

Thai Green Curry Tofu with Baby Eggplant

CrushedLemon1034

This Thai Green Curry Tofu with Baby Eggplant is your one-bowl ticket to creamy, spicy, herby comfort with a citrusy twist. Tender cubes of tofu are sautéed until golden, then gently simmered with jewel-like baby eggplants in a lush coconut green curry. Fragrant lemongrass and kaffir lime add zing, while Thai basil and chili slices bring freshness and a kick of heat. Ready in just 30 minutes, it’s a weeknight-friendly vegan and gluten-free meal that delivers the vibrant flavors of Thailand—perfect for California’s summer produce and a colorful dinner table.

Ingredients

Instructions

Press tofu between paper towels with a weight for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
Heat oil in a medium nonstick skillet or saucepan over medium heat. Add tofu cubes and sauté until golden on all sides, about 5-6 minutes. Remove tofu and set aside.
In the same pan, add a splash more oil if needed. Add green curry paste and sliced lemongrass. Sauté for 1-2 minutes, stirring, until fragrant and the oil starts to separate.
Add coconut milk, water or broth, kaffir lime leaves, coconut sugar, and soy sauce/tamari. Stir to combine.
Bring to a gentle simmer. Add baby eggplant pieces. Simmer uncovered for 7-8 minutes, stirring occasionally, until eggplant is just tender.
Return sautéed tofu to the pan. Simmer everything gently for another 3-5 minutes so tofu absorbs the flavors. Taste and adjust salt or sugar as needed.
Serve curry hot in a bowl over jasmine rice. Garnish with Thai basil leaves, chili slices, and lime wedges for a fresh, zesty finish.