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Ingredientes
- 14 oz (396g) firm tofu
- 4 tbsp vegetable oil
- 1 onion, cut into chunks
- 3 cloves garlic, thinly sliced
- 1 inch ginger, peeled and julienned
- 3 tbsp curry powder
- 1½ cups (360ml) coconut milk
- 6 Thai eggplants, cut into quarters
- 1 Chinese eggplant, cut into chunks
- 1 tsp salt
View Full Recipe at Roti n Rice
