Name: Green Curry Tofu
Total time: 35 min
Yield: 4
Ingredients: 400 g Firm tofu; 400 g Jasmine rice; 60 g Green curry paste; 400 ml Coconut milk; 200 ml Water; 300 g Eggplant; 150 g Bamboo shoots; 30 ml Soy sauce; 15 g Brown sugar; 6 un Kaffir lime leaves; 150 g Red pepper; 20 g Basil; 1 un Lime; 20 ml Vegetable oil

Method

Cook the jasmine rice. Pat the firm tofu dry and cut into cubes.
Heat vegetable oil. Sear the tofu until gold; set aside.
Fry a spoonful of coconut milk until it splits, then the green curry paste 1 minute. Stir in the rest of the coconut milk, water, soy sauce, brown sugar and kaffir lime leaves.
Add eggplant and bamboo shoots. Simmer until the eggplant is tender.
Return the tofu, add red pepper and basil, and serve with the rice and lime.

Shopping tip

Check pasta de caril verde is vegetarian (many jars have shrimp paste). Tofu firme, leite de coco, molho de soja. Beringela stands in for winter melon. Folhas de lima kaffir: raspa de lima. Arroz jasmim on the side.