This Thai-style curry is free of coconut milk and shines with late-summer produce.
1 cup uncooked jasmine rice
1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons canola oil, divided
2 cups (2-inch) cut haricots verts
1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
1 red bell pepper, cut into julienne strips
2 tablespoons green curry paste
1 cup organic vegetable broth
3 tablespoons lower-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons grated lime rind
1 cup thinly sliced fresh basil
Lime wedges (optional)
How to Make It
Cook rice according to package directions, omitting salt and fat.
Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally. Add reserved tofu; cook 1 minute. 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.