Eggplant, Bok choy and Tofu Stir Fry with Coconut Basmati Rice

I love asian food. Love. I can stuff my face like no other when it comes to vegetables, rice and noodles mixed with yummy sauces. I'm generally a fan of brown rice, but sometimes white rice is okay. In my opinion. So tonight we went with the white basmati rice and it was freaking delicious. Here we go:
~recipe adapted from 'Curries' by Susanna Tee.

3-4 tbl vegetable oil or olive (used in two parts)
1 onion, chopped
1 carrot, sliced thinly, diagonally
2 stalks celery, sliced diagonally
4 garlic cloves, chopped roughly
1/2 jalepeno, chopped
1 tbl ginger, chopped
1 medium eggplant chopped in 3/4 inch ish chunks
8 oz pressed tofu (put between two plates with something heavy on top), cubed
1 bunch baby bok choy, chopped

sauce-
1/3 cup coconut milk
1 cup vegetable broth
3 tbl soy sauce or tamari
3 tbl rice vinegar
2 tbl peanut butter
1 tbl sweetener
freshly ground black pepper

garnish-
chopped cilantro and basil
bean sprouts
lime


Heat half the oil over medium high heat and add the onions, stir fry for 1-2 minutes, then add the celery, carrots and garlic. Continue stir frying for another 3 minutes. Remove and set aside.

Heat the rest of the oil over medium high, add the tofu and eggplant and stir fry for 2-3 minutes. Add the jalepeno and garlic and continue to stir occasionally for 4 minutes, letting the tofu get crispy.

Mix the sauce ingredients in a small bowl and add to the eggplant with the onion, carrot, celery mix. Add the bok choy and let simmer, slightly covered, for 4 minutes.

Serve over rice and garnish


Coconut Basmati Rice
2 tsp oil
1 1/2 cup basmati rice
1 cup water
1 cup coconut milk
1/2 tsp salt

Heat the oil over medium heat and add the rice. Stir for 2 minutes. Add the water and coconut milk and salt, cover and bring to a boil Simmer, with the lid slightly open for 12 minutes. Turn off, wait 3 minute and fluff with a fork.