Thai Red Curry Broth Bowl with Miso Butter Rice, Eggplant, and Tofu

Ingredients

• 5 oz Red curry paste (The source gives 4 ounces plus 1 tablespoon; the additional tablespoon may be omitted if desired.)
• 1 tsp Fresh ginger (Grated)
• 1 Lime zest (Zest of 1 lime)
• 1 tsp Curry powder
• 13.5 oz Full-fat coconut milk (1 can)
• 0.5 cup Vegan chicken broth
• 1 tsp Tamari (For the curry broth)
• 1 tsp Brown sugar
• 0.5 Lime juice (Juice of 1/2 lime)
• 0.5 Globe eggplant (1/2 large eggplant, cut into strips)
• 1.5 tbsp Olive oil (For the eggplant)
• 0.5 tsp Salt and black pepper (For the eggplant; the source combines these as 1/2 teaspoon salt and pepper)
• 1 block Extra-firm tofu (Pressed and cubed)
• 1 tbsp Olive oil (For the tofu)
• 1 tbsp Tamari (For the tofu)
• 0.5 tsp Garlic powder (The ingredient list says garlic; the method specifies garlic powder)
• 0.5 tsp Ground coriander
• 0.5 tsp Umami or mushroom powder (Optional)
• 1 tsp Cornstarch
• Neutral oil (For heating the curry paste; amount not specified)
• Miso butter rice (Prepared according to the referenced recipe from the previous post; quantities and method are not provided here)
• Scallions (For topping)
• Cilantro (For topping)
• Lime (For topping, as mentioned in the transcript)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   Toss the eggplant strips with the olive oil, salt, and pepper until evenly coated.

3. 3

   Toss the pressed, cubed tofu with olive oil, tamari, garlic powder, coriander, and the optional umami or mushroom powder.

4. 4

   Add the cornstarch to the seasoned tofu and toss again until the cubes are lightly coated.

5. 5

   Arrange the eggplant and tofu on the parchment-lined baking sheet.

6. 6

   Bake for 25–30 minutes, until the tofu is crispy and the eggplant is roasted.

7. 7

   Meanwhile, heat a little neutral oil in a skillet or pot over medium heat.

8. 8

   Add the red curry paste, grated ginger, lime zest, and curry powder. Cook for 2–3 minutes, until the paste darkens and the mixture is fragrant.

9. 9

   Add the coconut milk, vegan chicken broth, tamari, and brown sugar. Stir or whisk until combined.

10. 10

    Gently simmer the broth uncovered for 5–7 minutes, until warmed through.

11. 11

    Remove the curry broth from the heat and squeeze in the lime juice.

12. 12

    Build the bowls with miso butter rice, the roasted eggplant and tofu, and plenty of the red curry broth.

13. 13

    Top with scallions, cilantro, and lime.

Notes

The recipe refers to a separate miso butter rice recipe from the previous post, but its ingredients and preparation are not included in the source. The curry paste note says the extra tablespoon can be omitted if you do not prefer a very curry-forward broth. The source does not specify the amount of neutral oil, or quantities for the toppings.

Nutrition per serving

• main
• plant-based
• vegan
• Thai-inspired
• gluten-free
• roasted
• one-bowl meal
• spicy