JUNGLE CURRY WITH TOFU

JUNGLE CURRY WITH TOFU

Ingredients

1 cup Jasmine Rice uncooked
380 gm firm Tofu, drained and cut into 1 cm cubes
2 tbls Rice Bran Oil, divided
2 cups Green Beans 4 cm cut
1 Eggplant, cut into 1 cm cubes
1 red Capsicum, cut into strips
2 tbls SHASHEMANE JUNGLE CURRY PASTE
1 cup Vegetable broth
3 tbls Light Soy sauce
2 tsp Brown Sugar
2 tsp Lime rind grated
1 cup Basil thinly sliced
Lime wedges
4 tsp Green Peppercorns

Method

1. Place Tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.
2. Heat a large pan over medium-high heat.
3. Add 1 tbls oil to pan, swirl to coat. Add tofu & sauté 4 mins or until lightly browned, stirring occasionally. Remove from pan, keep warm.
4. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tbls oil, swirl to coat. Add Green Beans, Eggplant, Capsicum, sauté 3 mins, stirring.
5. Add SHASHEMANE JUNGLE CURRY PASTE cook 30 seconds, stirring. Add broth, Soy sauce, Sugar, and Lime rind, cook 5 mins, stirring. Add remaining tofu, cook 1 min.
6. To serve Place 1/2 cup Rice in each of 4 shallow bowls. Top each with about 1 1/2 cups Tofu mixture and 1/4 cup Basil. Serve with Lime wedges, if desired.