2 tbsp grapeseed oil
2 cloves garlic, minced
1 eggplant, cubed
2-3 dashes Tabasco sauce
2 tbsp low-sodium Tamari sauce
1/3 cup fresh Thai basil, chopped
Canned coconut milk – 1/4 cup for the rice and 1/2 cup for the tofu
1 package firm tofu – sliced in 1/4 – 1/2 inch slices
Sautee the garlic in the oil for about 2 minutes until garlic is lightly browned. Add eggplant and Tamari sauce and cook for 5 minutes, or until eggplant is tender but not mushy.
Add the basil, stirring well, and cook for another minute, to release the flavors of the basil without making the leaves soggy. Add the Tabasco sauce right at the end and cook for another minute.
To serve, layer the rice, with the tofu and top with the eggplant. Serve warm. Or, put the rice, cubed tofu and eggplant in a big bowl to toss for a chilled salad.
Add 1/4 cup canned coconut milk to cooked brown rice and stir. Keep on low heat until rice and milk are warmed and the flavors are blended.
Marinade the tofu slices in a 1/2 cup of the canned coconut milk for two hours. Heat a saute pan over a medium-low flame and add the tofu slices. Cook until the coconut milk is absorbed and the tofu is heated through. You can also lightly brown the tofu by keeping it over the flame a little longer.