Jungle Curry with Tofu

Ingredients

• 2 teaspoons brown sugar 
• 2 tablespoons canola oil divided
• 1 small eggplant cut into 1/2-inch cubes ( 4 cups)
• 12 ounce tofu drained cut into 1/2-inch cubes
• 1 cup basil fresh thinly sliced
• 2 tablespoons curry paste green
• 2 cups haricots verts (2-inch)
• 1 cup jasmine rice uncooked
• 2 teaspoons lime zest grated
• 3 tablespoons soy sauce 
• 1  bell pepper red cut into julienne strips
• 1 cup vegetable stock organic

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Place tofu on several layers of paper towels, and cover with additional paper towels.
3. Let stand for 5 minutes, pressing down once.
4. Heat a large nonstick skillet over medium-high heat.
5. Add 1 tablespoon oil to pan; swirl to coat.
6. Add tofu; saut 4 minutes or until lightly browned, stirring occasionally.
7. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat.
8. Add remaining 1 tablespoon oil; swirl to coat.
9. Add haricots verts, eggplant, and bell pepper; saut 3 minutes, stirring occasionally.
10. Add curry paste; cook 30 seconds, stirring frequently.
11. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally.
12. Add reserved tofu; cook 1 minute.
13. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil.
14. Serve with lime wedges, if desired.