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Curried Tofu, Eggplant, and Kohlrabi with Green Jasmine Rice


  • 1/4 cup unsweetened, shredded coconut
  • 1 3/4 cup water
  • 1 tsp salt
  • 1 cup jasmine or basmati rice
  • 1 cup (packed) coarsely chopped fresh cilantro
  • 3/4 cup unsweetened, light coconut milk
  • 4 tsp minced fresh ginger
  • 1 tbsp lime juice
  • 2 large garlic cloves, minced
  • 2 tbsp olive oil
  • 1 block extra firm tofu, drained, pressed, patted dry, and cubed
  • 1/2 cup thinly sliced scallions
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/8 tsp red pepper flakes
  • 1 cup cherry tomatoes
  • 1 eggplant, diced into cubes
  • 1 kohlrabi, peeled and cut into cubes


1. Preheat the oven to 400.  Place the eggplant and kohlrabi cubes onto a greased baking sheet.  Sprinkle with salt and cooking spray.  Cook for 45 minutes or until kohlrabi is soft.  Alternatively, next time I would boil the kohlrabi.  I think it would cook faster and more evenly.

2. Stir shredded coconut in a small nonstick skillet over medium heat for five minutes or until lightly golden.  Transfer to a bowl.

3. Bring 1 3/4 cups water and 1 tsp salt to a boil in a heavy medium saucepan.  Stir in the rice and bring back to a boil.  Cover and simmer, lowering the heat, until water is absorbed and rice is tender, about 18 minutes.

4. Puree cilantro, 1/2 cup coconut milk, 1 tsp ginger, lime juice, and half of garlic in a blender or food processor. Mix into rice.  Set aside.

5. Heat oil in a large nonstick skillet over high heat.  Add tofu.  Stir fry until golden, about six minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.  Stir fry 1 minute.  Stir in tomatoes, remaining coconut milk, eggplant, and kohlrabi.  Season with salt and pepper.  Let simmer for 2-3 minutes so that flavors can mesh.

6. Divide rice among four plates.  Top with tofu mixture.

Eats Well With Others