Eggplant and Tofu Curry Pot
Ingredients (1-2 servings)
| Eggplants |
2 |
| Tofu |
400g |
| Garlic |
1 clove |
| Chili pepper |
1 |
| Green onions |
2 |
| Shishito peppers (sweet peppers) |
4 |
| Vegetable oil |
2 Tbsp |
| Water |
300ml |
| S&B Golden Curry Mix 220g |
1 block (25g) |
| Basil (fresh) |
1 handful |
Directions
- Wrap the tofu in two layers of paper towel and leave for 15 minutes to drain. Cut the tofu into 1.5 cm-thick, 3 x 4 cm rectangular pieces.
Cut each eggplant into 4 pieces lengthwise and then into 4 cm pieces. Cut the green onions into 4 cm pieces.
Mince the garlic and chop the chili pepper.
- Heat 1 tablespoon of vegetable oil in a frying pan and add the garlic, green onions, and chili pepper. Stir-fry until fragrant.
- Add the shishito peppers and the eggplant pieces with the skin side down to 【2】 and cook for 1 to 2 minutes. Turn over the shishito peppers and eggplant pieces and cook for another 1 to 2 minutes before taking them out.
- Add another tablespoon of oil to the frying pan and cook each side of the tofu for 1 to 2 minutes, making both sides brown.
- Add the shishito peppers and eggplant pieces from 【3】 to 【4】. Add the specified amount of water and bring to a boil.
Break the S&B Golden Curry Sauce Mix into pieces and add them to the pan. Stir and melt them completely. Add the basil and turn on the heat again. Simmer on low heat until the sauce becomes thick.
