After the market yesterday, and the the full out rain wash-out we had in the afternoon, I came home soaking wet with a real hankering for some thai food. Perhaps it was due to the fact that we had all the right ingredients freshly picked from the garden…our first eggplants, peppers, lots of basil, garlic, green onions, broccoli and sweet carrots! All that was needed from the pantry was the tofu, chilli peppers, oil, tamari, brown sugar, vinegar & rice. Now that’s what I call a great home cooked (and raised) meal! 🙂
This recipe is great for 5-6 people or if you’re like me, and enjoy having leftovers the next day, it tastes just as scrumptious! It’s easy to cut the recipe in half too if that’s your pleasure.
SPICY THAI EGGPLANT
2 cups jasmine rice
4 tbsp peanut or vegetable oil
1 tsp + a sprinkle of crushed red pepper, or to taste
2 medium-sized asian eggplants
1 carrot, sliced
1/2 – full head of broccoli, chopped
3-4 green onion bulbs (or 1 med-large onion), diced
1 red bell pepper
6-8 cloves garlic, finely chopped
4 tbsp. rice vinegar (or white)
3 tbsp. tamari sauce (or dark soy sauce)
3-4 tbsp. dark brown sugar
5-6 fresh basil tops (around 20-30 leaves), chopped
1 package of extra firm tofu, cut into cubed
1. Cook the jasmine or brown rice according to package directions. Take the tofu out of the package and press it firmly between a few paper towels to squeeze out any excess moisture.
2. Heat a deep skillet or wok pan over high heat. Add the oil & crushed red pepper and let sizzle for 10 – 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes.
3. In a separate skillet heat up a few tablespoons of vegetable oil. Add in the cubes of tofu and sautee until brown. Add in the carrots as well.
4. In the wok, add the onion, broccoli, sweet pepper & garlic and stir-fry for 3 minutes.
5. Add the vinegar and tamari. Sprinkle with sugar, and toss for 1 to 2 minutes longer.
6. Remove pan from heat, add basil leaves, tofu and carrot and stir to combine it all together. Serve over the hot cooked rice and enjoy!