1 lb. extra firm, organic, non-GMO water packed tofu
2 cups brown rice
3 cups water
3 tbsp. coconut oil
2 cups raw coconut shreds (unsweetened and unsulfured)
2 (more) cups water
1 thumb sized piece of ginger
1 bulb minced garlic
1 large chopped onion
1 green bell pepper
1 red bell pepper
1 small eggplant
8 oz. green beans
2 tbsp. Nama Shoyu
6 tbsp. Thai curry powder—green preferred here, but could also be red or yellow (Mountain Rose Herbs has some good curry blends)
1 ½ cup basil—lots of basil!
Optional: Thai chilies for a little heat!
Step 1) First, you are going to prepare your own coconut milk: add the coconut shreds and two cups of water to a blender; blend well and strain the liquid into a separate container for later use (save the coconut shreds, too).
Step 2) Begin to prepare the tofu: cut the block of tofu into two long halves, stand each half upright (will resemble columns), and cut each half (column) into two triangular halves, slice the four triangular chunks of tofu into about ¼ inch slices.
Step 3) In a low-medium heated wok, add half of the coconut oil and 2 tsp. Nama Shoyu (the oil and Nama Shoyu should NOT splatter, if it does, lower the heat), and finally the tofu. Cook the tofu for about seven minutes on each side (it should not appear “soggy”, but more crisp like, it should also not appear burned).
Step 4) Put brown rice and water in a pot and bring to a boil; cover the pot and lower heat so the contents are at a simmer for twenty minutes.
Step 5) Remove tofu from wok, add other half of coconut oil and ALL other ingredients as follows: garlic and eggplant, a minute or so later add the green beans, and additional veggies then add the curry powder, basil, and finally 2 cups coconut milk. Low-medium heat until eggplant and beans are done perfectly—not overdone! Trick is to put the soft stuff in last so that they cook the shortest.
Suggestion: This is also very good with almonds or cashews in place of tofu (or leave both out). Curries are very versatile, try throwing in some bitter greens here and there as well.