Tofu Chicken Eggplant Curry, Black Pepper Tofu And Eggplant Smitten Kitchen

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A simple thai eggplant curry with added tofu for extra protein. Heat a small skillet over medium high heat. Place the tofu on the towel cover with another folded towel place another baking sheet on top and weight with two 28 ounce cans.

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To prepare curry spice blend.

Chicken curry chicken curry chicken. Cut the tofu into cubes. Heat 12 tablespoon of the coconut oil in a large non stick frying pan over medium high heat. To prepare tofu eggplant.

Spread on the prepared baking sheet. Add in the cubed eggplant and 1 teaspoon of kosher salt and stir cooking for 2 minutes. Meanwhile puree the garlic ginger jalapeno and 1 to 2 tablespoons water.

Place a folded clean kitchen towel on a baking sheet. Heat 1 tablespoon vegetable oil in a pot over medium high heat. Push the onions and tofu to the side of the pot and add in the remaining 2 tablespoons of oil.

Slice tofu crosswise into 1 inch thick slices. Add the tofu and pan fry until golden brown on 2 sides about 5 minutes. Toss with 1 table spoon oil in a medium bowl.

Add coriander cumin fennel fenugreek peppercorns and cardamom. Let stand for at least 1 hour and up to 4 hours. Sprinkle with 1 tablespoon curry spice cornstarch and teaspoon salt and toss again.

Toss chicken with 1 tablespoon of the curry spice and teaspoon salt in a medium bowl. Add the onion and cook until softened about 5 minutes. Homemade curry paste tastes much more intense and flavorful than store bought.

Rinse the eggplant and pat dry. Add the onion and tofu and cook for 5 minutes until onion is softened and tofu is slightly crisped. Toast the spices stirring constantly until aromatic and starting to smoke 1 to 2 minutes.

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To prepare curry spice blend.

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