Accidentally Meatless on Kauai

Today starts the second week of vacation for me. We have been on Kauai since last Tuesday and aside from a bit of a head cold, it has been fabulous. I have given up wearing a watch and have mostly not been doing my hair or make-up. These may sound like minor things, but for me they are kind of big things.

I have been relaxing and having a lot of fun. I have been trying to find a balance between my need to see and do everything with my equally important need to relax and de-stress. So far I think I am doing a bang up job. My husband has helped me in this respect, making sure I don’t run us crazy. We have biked, hiked, kayaked, paddle boarded, watched roller derby, gone to the farmers market and seen a few waterfalls. We have also hung out, talked, read and cooked together.

I always like to stay in places with a kitchen so I can do some cooking. I like this especially in Hawaii where I can get interesting fresh fish, sauces, fruits and vegetables. I wasn’t planning on today being meatless, but after dinner I realized it was a meatless Monday! Today I made Thai Green Curry Tofu and Japanese Eggplant over yakisoba noodles. I got the eggplant and noodles at Costco. The Thai curry paste, macadamia nut oil, onion, light coconut milk and garlic came from the local grocery store. Super easy and very tasty. Just as good as what we could have had at the local diner and a lot cheaper. Cooking is relaxing to me so it was a perfect end to a terrific day in a beautiful place. We ate our dinner outside in the garden outside out cottage. It doesn’t get much better than that.

Thai Green Curry Tofu and Eggplant
Make 2 – 4 servings

1 package extra firm tofu
2-3 Japanese eggplant
1/2- 1 sweet onion
1 can light coconut milk
Green Thai Curry paste
2 tsp crushed garlic
Oil (I used macadamia nut oil, any neutral oil will do)
2 small packages or 1 large package yakisoba noodles (found in refrigerator section)

Cut eggplant, tofu and onion into 1 inch pieces. Heat a couple of table spoons of oil in a wok or frying plan. Stir fry onions and eggplant until tender crisp, adding garlic about half way into cooking time. Dump onto plate or bowl and set aside.

Put a bit more oil in the pan and add the noodles and stir fry to heat through. Add a bit of water if needed to prevent sticking. Once noodles are warm, dump out into bowl and cover to keep warm.

Dump coconut milk (about half the can or more if desired) into the pan and begin to heat up. Stir in curry paste to taste. It can be quite spicy so add slowly and taste until you reach you desired heat/spice. Once coconut curry mix is hot dump the vegetables in and let simmer for a couple of minutes. Season with salt and pepper if desired. Serve over noodles.