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Tofu Eggplant Curry

Featured in the Honolulu Star-Advertiser on March 10, 2021.



Tofu Eggplant Curry

  • 2 tablespoons canola oil, divided
  • 1 cup sliced yellow onion
  • 5 cloves garlic, minced
  • 4 cups sliced Japanese eggplants
  • Pinch Kosher salt and black pepper
  • 1 (14-ounce) can coconut milk
  • 1 cup water
  • 3 tablespoons red curry paste
  • 1 (20-ounce) block firm tofu, cut into 1-inch cubes
  • 1 cups frozen snow peas


In a large pan, heat 1 tablespoon oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté until lightly brown. Stir in remaining oil, eggplant, salt and pepper and sauté until eggplant is slightly browned. Set aside.

In a large pot, mix together coconut milk, water, and curry paste. Add tofu cubes and heat until simmering. Stir in eggplant mixture and snow peas; simmer until eggplant and snow peas are tender. Serve over rice. Serves 4.

Approximate Nutrient Analysis per serving (not including rice):
410 calories, 34 g fat, 20 g saturated fat, 0 mg cholesterol, 125 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g sugar, 17 g protein


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