Amba Tofu Curry

Serves 4 Active Time: 45 minutes Total Time: 45 minutes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk together the coconut milk, amba, brown sugar, and salt.

Step 2

Slice the tofu into 8 equal-sized rectangles, then pat each rectangle dry with paper towels. Heat a large, dry, nonstick skillet over medium-high heat (don’t put any oil in the skillet). Working in batches if necessary, arrange the tofu in the skillet and cook, pressing down often with a metal spatula, until no more water seems to be releasing from the tofu and the underside is browned, 2 to 3 minutes (the tofu will make strange howling noises; this means it’s doing what it’s supposed to, which is drying out on the inside so it can soak up the sauce).

Step 3

Flip the tofu and cook, pressing, another 2 to 3 minutes. Transfer the tofu to a plate and slice each piece lengthwise into 3 equal-sized batons.

Step 4

Add 1½ tablespoons of the vegetable oil to the skillet, then add the eggplant, cut-side down, and cook until the underside is golden, 2 to 3 minutes. Flip and cook another 2 to 3 minutes. Transfer the eggplant to the plate with the tofu and add the remaining 1½ tablespoons of the vegetable oil to the skillet.

Step 5

Add the onions and cook until slightly softened, 5 minutes. Add the garlic and cook, stirring, 1 minute more. Return the tofu and eggplant to the skillet along with the okra, tomatoes, and jalapeño, then add the coconut mixture and bring to a boil.

Step 6

Reduce the heat to a simmer, coating the mixture in the sauce occasionally, until the liquid thickens, 6 to 7 minutes. Serve over rice with the lime wedges, and garnish with the basil.