Photo: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun
Yield
4 servings (serving size: 1 1/2 cups)

This dish epitomizes the fusion of French and Asian cuisine that is the hallmark of Helene An's cooking inheritance: Ratatouille is French, and tofu decidedly Asian. Serve with rice noodles. Offer the extra Pesto Coulis as a dipping sauce with crusty French bread; it's also nice tossed with hot rice or pasta.

How to Make It

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot to pan; sauté 6 minutes. Add onion, basil, thyme, and garlic; sauté 4 minutes. Add tofu, eggplant, and zucchini; sauté 4 minutes or until tender. Add chopped tomato, Pesto Coulis, and tomato sauce; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat; stir in cumin, salt, and pepper.

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