Red Thai Curry with Eggplant
Ingredients
- 2 Tbs. packed dark brown sugar
- 1 Tbs. rice vinegar
- 1 Tbs. tamari or soy sauce
- 1 tsp. salt
- 10-oz. pkg. frozen peas
- 1 medium red bell pepper, cut into thin strips
- 12-oz. pkg. extra-firm tofu
- 2 (14-oz.) cans lite coconut milk
- 2 Tbs. red Thai curry paste
- 1 large onion, chopped
- 1 medium eggplant (1 1/2 lbs.), cut into 1-inch cubes
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