Eggplant and Tofu Balti

Another thing to do with tofu: Make a balti.

A balti is a stir fry dish that was most likely invented not in Pakistan but in Birmingham. It's a pretty popular dish in England, served in balti houses—cheap restaurants.

I don't know how authentic this vegetarian version is, never having had a real balti, but it is a hot curry-style dish, made without the coconut milk of most curries.

I used red curry paste, which can vary in heat. (Make sure you read the label, and avoid ones that contain fish sauce.) It's a simple dish to make, with very little prep involved, making it ideal for a busy weeknight meal. Quicker, even, than running off to the nearest balti house.

Eggplant and Tofu Balti

2 tablespoons canola oil
1 onion, chopped
1-2 tablespoons red curry paste
1 eggplant (aubergine), trimmed and cubed into 1/2 inch pieces
10 ounces tofu, cubed into 1/2 inch pieces
2 tomatoes, sliced
1/2 cup vegetable stock or water
handful spinach leaves
1/3 cup toasted cashews
cilantro (coriander leaves) for garnish
saffron rice

Saffron rice:
1/2 cup boiling water
1/2 teaspoon (1 pinch) saffron threads
1 1/2 cup water
1 cup rice
salt

To make rice:

Add saffron threads to the boiling water. Let sit 20 minutes. Add the saffron water to a pan, with the 1 1/2 cup water and the rice. Salt to taste. Bring to a boil; reduce heat and simmer for 20 minutes.

Heat the oil in a skillet or wok. Add the onion; stir fry for 3-4 minutes. Add the curry paste and stir to coat. Add eggplant; cook for 3-4 minutes. Add the tofu and gently stir for 5 minutes.

Add the stock and the tomato to the pan, and cook until soft. Stir in the spinach; cook until just wilted.

Remove from heat and sprinkle the coriander and cashews on top. Serve with saffron rice.