Thai Green Curry Eggplant Boats With Tofu | Oregonian Recipes

Ingredients

• 1 package (12 to 14 ounces) extra firm tofu
• 3 large eggplants, stemmed
• 2 tablespoons green curry paste
• 1 can (14 ounces) light coconut milk
• 2 tablespoons packed light brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 orange, red, or yellow bell pepper, stemmed, seeded, and chopped
• 1/2 cup canned sliced bamboo shoots, drained
• 3 scallions (white and light green parts only), chopped
• 1 tablespoon chopped fresh basil leaves, plus extra for garnish
• 2 cups frozen rice (white or brown, unthawed)