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Eggplant, Tofu and Spinach with Thai Red Curry Sauce

Image for Eggplant, Tofu and Spinach with Thai Red Curry Sauce


Yield: 24 servings


5 (14-ounce) blocks extra firm tofu
5 pounds eggplant, cut into 3/4-inch cubes
Vegetable oil, for deep frying and sautéing
24 cups spinach, stemmed and washed
6 cups red bell peppers, 3/4-inch dice
18 cups Kikkoman Thai Red Curry Sauce
24 cups cooked jasmine rice, hot
1 1/2 cups unsweetened shredded or shaved coconut, toasted
1 1/2 cups chopped cashews
1 1/2 cups torn or chiffonade Thai basil


Place tofu on a paper towel-lined baking sheet in one layer; cover with a few more layers of paper towels. Place a heavy cutting board or other weight on top. Let stand 15 minutes to remove excess moisture from tofu. Cut tofu into 3/4-inch cubes.

Deep-fry eggplant cubes in 350°F oil 3-4 minutes or until golden brown. Drain on paper towels.

For each serving, to order, in sauté pan, heat 1/4 teaspoon oil. Add 1 cup spinach and sauté just until wilted; remove from pan. In same pan, heat 1 teaspoon oil. Add 3 ounces tofu and 1/4 cup bell pepper; sauté about 5 minutes or until tofu is golden. Add wilted spinach, 1/2 cup deep-fried eggplant and 3/4 cup curry sauce; bring to a simmer. Serve over 1 cup rice; garnish with 1 tablespoon coconut, 1 tablespoon cashews and 1 tablespoon basil.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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