Crispy Coconut Tofu with Burning Rings Of Fire

Course Appetizers

Ingredients in this Recipe

1 13.5 ounce can light coconut milk (full fat makes this too creamy for my taste but if that's how you roll by all means go for it!)
1 cup diced tomato
1 cup onion that is quartered and sliced
1 pound firm tofu
1 tablespoon Bragg amino acids (if you can't find, use soy sauce but a little at a time and taste as you go which really you should do anyway)
1 tablespoon plus 1 teaspoon yellow curry powder
1/2 a juicy lime
2 cups eggplant in 1/2" dice I would normally use japanese but the garden gave me Rosa Bianca and it was fine
2 red fresno peppers (see note) (red jalapenos work if you can't find fresnos)
2 serrano peppers (see same note)
3 large cloves garlic
3 tablespoons canola oil
a few leaves each shiso and Thai basil chopped I usually just chiffonade
a pinch of salt
cooked rice to serve with

See Full Recipe at Food52