- Press out excess liquid from the tofu as follows: Remove tofu from package. Grab a kitchen towel and fold in half lengthwise. Place the tofu on one end of the towel and fold the other end of the towel over the top of the tofu. Place the toweled tofu between two plates and put a heavy object on the top plate (e.g., cast iron skillet, heavy cutting board, etc.). Allow the tofu to remain pressed to remove excess liquid for at least 15-20 minutes.
- After the excess liquid has been removed, cut the tofu into large dice. Begin by cutting it in half lengthwise, then cut each half into squares (large dice). Season with salt and pepper and toss with hands to coat all sides.
- In a large skillet on medium-high heat, add 1 tablespoon of oil and the diced tofu. Spread it into an even layer and allow to cook unmoved for 2-3 minutes until golden brown. Then, with a spatula, flip tofu over to brown the other side. Gently stir to brown the other sides being careful not to break up the tofu. Remove from pan and set aside.
- In the same skillet, add 1 teaspoon of oil and the eggplant. Saute for 3-4 minutes until slightly browned. Remove from pan and set aside.
- Repeat this step with the zucchini.
- In the same skillet, add the shallots and saute for 2-3 minutes. Reduce heat to low and add coconut milk, curry paste, fish sauce, and granulated garlic. Stir and simmer for 5 minutes. Gently stir in cooked tofu and vegetables to the sauce and simmer an additional 2-3 minutes.
- Serve on top of black rice and garnish with sambal and herbs.
- The green curry paste used in this recipe is Thai Kitchen Green Curry Paste. When choosing an eggplant, it is recommended that you use a male plant (roundish dimpled area on the bottom end which tends to have more flesh and fewer seeds) instead of a female plant (ovalish dimpled area on the bottom end, which tends to have less flesh and more seeds making it more bitter tasting).
Servings 0