Vegan Eggplant Tofu and Coconut Rice

Fluffy Coconut Rice with Sweet and Savory Eggplant Basil Stir Fry

Coconut Rice

Ingredients

4 cups Jasmine Rice

1 can full fat coconut milk

2 cups of water

Pinch of salt

Procedures

Wash the rice under cold water until the water runs clear. Place the washed rice, coconut milk, two cups of water and salt into a rice cook or in a large pot. If using a rice cooker, cook the rice using the directions from the rice cooker.

If you don’t have a rice cooker, cover the large pot and bring to a simmer. Let the rice cook until all the water and coconut milk is evaporated, then turn off the heat and let the rice sit for about ten minutes before removing the rice from the pot.

Eggplant Basil

Ingredients

3 Japanese or Chinese eggplants, Oblique cut

1 medium white onion, large dice

1 carrot, bias cut

3 cloves garlic, minced

1 inch knob of ginger

4 sprigs of Thai Basil

½ cup Hoisin Sauce (San-J)

½ teaspoon vegan fish sauce

Salt to taste

Pepper to taste

1 tablespoon Canola oil

1 tsp sesame oil

Crush Roasted Peanuts for Garnish

Baked Tofu

1 block firm tofu, cubed

1 teaspoon sesame oil

1 teaspoon shoyu

Procedures

Preheat the oven to 450 degrees.

Line a baking sheet with parchment paper and set aside.

Toss the tofu in one teaspoon sesame oil and one teaspoon shoyu. Place on the baking sheet. When the oven comes up to temperature, bake the tofu for about 30 minute or until crispy on the edges. Remove the tofu from the oven once it's finished baking and set aside.

In a large pan or wok, heat 1 tablespoon of sesame oil and 1 tablespoon of canola oil on high heat. Once the oil becomes hot and almost smoking, place the eggplant, onion and carrot into the wok. Add salt and pepper and let caramelize on one side before stirring. Add the ginger and garlic to the pan and stir. If the pan becomes too dry, add about a 1/4 cup of water.

Once the vegetables are completely cooked, add the basil, baked tofu, vegan fish sauce and hoisin sauce and reduce the heat. Stir until everything is evenly covered in sauce. Turn off the heat and remove from the pan. Serve hot with the coconut rice and peanuts for garnish.