1 lb. fairy tale eggplant cut in slices
1 med. Sweet or red onion diced
1 lime’s worth of juice
1 tsp. sugar/honey/agave syrup (it’s really to your taste)
1 Tbs. soy sauce or tamari
1-2 Tbs. chopped cilantro or basil for garnish
1 Tbs. diced ginger
1 small jalapeno or serrano chili diced
1 Tbs. sesame seeds
1-1 & 1/2 lbs. green beans trimmed and snapped to bite size.
2 lbs. firm tofu cubed
1 can of coconut milk
1/2 Tbs. of Thai red curry paste
1 1/2 cups basmati or jasmine fragrant rice used with 2 1/2 to 2 3/4 cups water for rice
Several Tbs. coconut oil for both tofu and eggplant.
Rinse the rice and put it in the pot with the water, bring to boil, cover, turn heat to very low and cook 15-20 minutes, checking after 15 to see if water is fully absorbed.
While the rice is cooking start searing the cubed tofu in some of the coconut oil on med. and let it sit in the heat of the pan, only moving them around the pan occasionally. It will develop a browned meatier texture if it gets a chance to sear on a couple sides. In another pan sauté the onions, and when they become translucent, add eggplant. Depending on the size of your eggplant, it will take approx. 10-15 minutes to cook them. About half way through, add the sweetening, lime and soy sauce and the diced ginger and chili, so the flavors have time to combine, but you don’t burn the ginger and chili. In a cup or bowl, mix the red curry paste with the coconut milk and when the tofu looks nice and browned on a few sides, pour in the coconut milk, curry paste sauce. Let that cook about 5-10 minutes to reduce the coconut milk a little and blend the flavors. Season with soy sauce to your taste depending on the saltiness of the curry paste.
When everything is close to being done, steam the green beans 4-6 minutes depending on their size and tenderness. When everything is cooked to perfection, garnish the eggplant with Basil or Cilantro, and sesame seeds and serve.