thai

Tofu and Eggplant Red Curry

Name: Tofu and Eggplant Red Curry
Yield: 1 serving
Cuisine: thai
Ingredients: 178 g firm tofu, cubed; 121 g jasmine rice, cooked; 162 g eggplant, diced; 113 g coconut milk, full fat; 15 g thai red curry paste; 97 g water; 10 g soy sauce (gluten free); 10 g thai basil leaves; 6 g vegetable oil

This stir-fried dish pairs firm tofu, cubed with eggplant, diced, thai red curry paste and jasmine rice, cooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

55 g Carbohydrates

40 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

178g firm tofu, cubed 135 kcal
121g jasmine rice, cooked 157 kcal
162g eggplant, diced 41 kcal
113g coconut milk, full fat 223 kcal
15g thai red curry paste 27 kcal
97g water 0 kcal
10g soy sauce (gluten free) 7 kcal
10g thai basil leaves 4 kcal
6g vegetable oil 53 kcal

Cooking instructions

thai red curry pastevegetable oil
Heat oil in a saucepan over medium heat. Stir-fry red curry paste 30-60 seconds.
coconut milkwater
Add coconut milk and water; whisk to combine and bring to a gentle simmer.
eggplant
Add eggplant and simmer 6-8 minutes until almost tender.
firm tofusoy sauce (gluten free)
Add tofu and soy sauce; simmer 2-3 minutes to heat through and lightly thicken.
jasmine ricethai basil leaves
Stir in Thai basil off heat and serve with cooked jasmine rice.