Filipinx Adobo Style Eggplant and Tofu | TasteToronto

Ingredients

• 1 pound Asian eggplant, stem and leaves removed
• 1/2 tablespoon granulated sugar
• 1/2 tablespoon Kosher salt
• 1 pound extra firm tofu
• 4 cups freshly steamed jasmine rice, to serve alongside
• 2 cups water
• 1 cup coconut milk
• 3/4 cup shallots, peeled and sliced
• 1/2 cup Thai basil, whole leaves only (optional)
• 4 garlic cloves, thinly sliced
• 4 garlic cloves, smashed
• 3 tablespoons canola oil
• 2 tablespoons light soy sauce
• 2 tablespoons coconut vinegar or white vinegar
• 1 tablespoon whole black peppercorns
• 2/3 tablespoon coconut syrup
• 2/3 tablespoon dark soy sauce
• 3 dried bay leaves