Eggplant, Tofu and Spinach with Thai Red Curry Sauce

Yield

Yield: 24 servings

ingredients

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

directions

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.

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Eggplant, Tofu and Spinach with Thai Red Curry Sauce

ingredients

directions

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THE STORY OF SOY SAUCE

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