Thai Red Curry Bowl with Miso Butter Rice, Roasted Tofu, and Eggplant
Thai Red Curry Bowl with Miso Butter Rice, Roasted Tofu, and Eggplant
Ingredients
For the Miso Butter Rice
- 1 1/2 cups white rice, uncooked
- 3 cups water
- 2 tablespoons white miso paste
- 2 tablespoons unsalted butter
For the Roasted Tofu and Eggplant
- 1 block extra-firm tofu, 14 to 16 ounces, pressed and cubed into 1-inch pieces
- 1 eggplant, large, cut into 1/2-inch thick strips
- 2 tablespoons neutral oil, such as canola or vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Thai Red Curry Sauce
- 1 tablespoon neutral oil, such as canola or vegetable oil
- 2 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger, grated
- 1 teaspoon lime zest, from 1 lime
- 1 teaspoon curry powder
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 tablespoon fresh lime juice
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, toss the cubed tofu and eggplant strips with 2 tablespoons of neutral oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Spread the seasoned tofu and eggplant in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden brown and tender. Set aside.
⏱️ 25 min•🌡️ 400
- 3
While the tofu and eggplant roast, cook the white rice. In a medium pot with a lid, combine 1 1/2 cups of white rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 4
For the Thai Red Curry Sauce: In a medium saucepan, heat 1 tablespoon of neutral oil over medium heat. Add the Thai red curry paste, grated fresh ginger, lime zest, and curry powder. Sauté for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 3 min
- 5
Pour in the full-fat coconut milk and stir well to combine with the paste and spices. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5 to 7 minutes, allowing the flavors to meld. Stir in the fresh lime juice.
⏱️ 10 min
- 6
Once the rice is cooked, add the white miso paste and unsalted butter to the warm rice. Fluff and mix thoroughly with a fork until the butter is melted and the miso is evenly distributed, creating a rich and savory rice.
⏱️ 3 min
- 7
To assemble the bowls: Divide the miso butter rice among four serving bowls. Arrange the roasted tofu cubes and roasted eggplant strips alongside the rice.
⏱️ 2 min
- 8
Ladle a generous amount of the Thai red curry sauce over the tofu, eggplant, and rice. Garnish each bowl with freshly chopped cilantro, sliced green onions, and a fresh lime wedge.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Bowl with Miso Butter Rice, Roasted Tofu, and Eggplant
Ingredients
For the Miso Butter Rice
- 1 1/2 cups white rice, uncooked
- 3 cups water
- 2 tablespoons white miso paste
- 2 tablespoons unsalted butter
For the Roasted Tofu and Eggplant
- 1 block extra-firm tofu, 14 to 16 ounces, pressed and cubed into 1-inch pieces
- 1 eggplant, large, cut into 1/2-inch thick strips
- 2 tablespoons neutral oil, such as canola or vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Thai Red Curry Sauce
- 1 tablespoon neutral oil, such as canola or vegetable oil
- 2 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger, grated
- 1 teaspoon lime zest, from 1 lime
- 1 teaspoon curry powder
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 tablespoon fresh lime juice
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, toss the cubed tofu and eggplant strips with 2 tablespoons of neutral oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Spread the seasoned tofu and eggplant in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden brown and tender. Set aside.
⏱️ 25 min•🌡️ 400 - 3
While the tofu and eggplant roast, cook the white rice. In a medium pot with a lid, combine 1 1/2 cups of white rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 4
For the Thai Red Curry Sauce: In a medium saucepan, heat 1 tablespoon of neutral oil over medium heat. Add the Thai red curry paste, grated fresh ginger, lime zest, and curry powder. Sauté for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 3 min - 5
Pour in the full-fat coconut milk and stir well to combine with the paste and spices. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5 to 7 minutes, allowing the flavors to meld. Stir in the fresh lime juice.
⏱️ 10 min - 6
Once the rice is cooked, add the white miso paste and unsalted butter to the warm rice. Fluff and mix thoroughly with a fork until the butter is melted and the miso is evenly distributed, creating a rich and savory rice.
⏱️ 3 min - 7
To assemble the bowls: Divide the miso butter rice among four serving bowls. Arrange the roasted tofu cubes and roasted eggplant strips alongside the rice.
⏱️ 2 min - 8
Ladle a generous amount of the Thai red curry sauce over the tofu, eggplant, and rice. Garnish each bowl with freshly chopped cilantro, sliced green onions, and a fresh lime wedge.
⏱️ 2 min