This Malaysian-inspired eggplant tofu curry is such a simple and comforting plant-based dinner. Eggplant, tofu, bok choy, potatoes, carrots, and spinach all get some time to shine in this coconut milk curry.
Jump to Recipe
The first time I made something like this recipe, it was with chicken. My family loved it and I had to pull through with an appropriate adaptation so this is it. It’s a perfect comforting winter dinner. (Which is pretty clear from the photo because I forgot to take a picture before digging in…)
Eggplant, tofu, potatoes, carrots, bok choy, spinach, and honestly any veggies you want are simmered with aromatics, spices common in Malaysian cuisine, and coconut milk. The spices I used are adapted from Christie at Home’s Malaysian chicken curry recipe!
Eggplant Tofu Curry
Ingredients
- 1 block (14 oz.) extra-firm tofu
- 2 Chinese eggplants
- 3 tbsp avocado oil, divided
- 1 tsp salt, plus more to taste
- 1 shallot, minced
- 1 inch ginger, grated
- 6 garlic cloves, grated
- 1 medium carrot, sliced diagonally
- 3 small white potatoes, peeled and quartered
- 3 cups vegetable stock or water
- 1 can (15 oz.) full-fat coconut milk
- 3-4 bundles of baby bok choy, quartered
- scallions for garnishing
- 2 cups spinach
- jasmine rice for serving
Malaysian Curry Powder
- 1½ tsp ground coriander
- 1 tsp red chili powder
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tsp fennel seeds
- ½ tsp ground nutmeg
- ½ tsp black pepper
- 5-6 cloves
- 2 star anise
Instructions
- Prepare eggplant. Cut eggplant into pieces that are about ½-inch thick and a few inches long. Soak in plenty of water with 1 tbsp salt for 30 minutes. (This draws out moisture and makes the eggplant's texture irresistible!!) Drain and pat the eggplant until dry. Heat 1 tbsp oil in a pan over medium heat and cook the pieces until tender, which should take around 10 minutes. Flip the pieces occasionally.
- Prepare tofu. Press tofu down with a heavy object for at least 15 minutes. Then cut into rectangles. In the same pan as the eggplant, heat 1 tbsp oil in a pan over medium heat and pan fry the tofu until slightly crisp and golden-brown, about 4-5 minutes per side. Set aside. While the eggplant and tofu cook, you can start the curry!
- For the Malaysian curry powder, add all the ingredients to a bowl.
- In a large pot, heat 1 tbsp oil over medium heat. Add the curry powder and stir frequently, making sure the spices don't stick to the pot. Then add the shallot, garlic, ginger, and salt. Combine well with the spices for a couple minutes.
- Add carrots and potatoes, followed by the vegetable stock or water. Bring to a simmer. Once the vegetable stock is bubbling, add coconut milk. Bring this to a boil and then reduce to a simmer. Simmer for 20-25 minutes until the curry is thick and the potatoes are soft.
- Toss in the bok choy and spinach. Allow them to wilt.
- Garnish with scallion greens and serve with jasmine rice!
If you enjoy this recipe, you should check out…
Butternut Squash Red Lentil Curry
