Thai eggplant salad with coconut tofu strips

1. Preheat oven to 400°F. Line a roasting or baking tray with foil, and slick very lightly with oil or add a light coating of nonstick spray.

2. Spread out the eggplant cubes in a single layer, and roast until very tender (about 20 to 30 minutes, depending on their size).

3. Meanwhile, spread out ¼ cup of the vinaigrette (see instructions below) in a shallow dish.

4. When the eggplant is done, salt it lightly, and transfer to the dish, swishing it gently into the vinaigrette. Toss lightly, adding another 2 tablespoons of the vinaigrette as you go.

5. When it cools to room temperature, add the cucumber, bell pepper, cherry tomatoes (if using), and some red pepper flakes to taste. (You can also add some grated lime zest for more zing.)

6. Let it sit to marinate for at least another 10 minutes, and as long as a day, covered and refrigerated.

7. Serve at room temperature or cooled, topped with coconut tofu strips (see instructions below).

8. Coconut-lime vinaigrette: combine the garlic, lime juice, coconut milk, salt, and sweetener in a bowl or jar with a lid. Whisk until combined, and then keep whisking as you drizzle in the oil to form an emulsion. When all the oil is incorporated set aside. If you are making this well in advance, cover and refrigerate, then bring to room temperature before using.

9. Coconut tofu strips: Place a medium-sized skillet over medium heat and wait 1 minute. Add the oil, and swirl to coat the pan.

10. Toss in the tofu strips with a dash or two of salt, and stir-fry (or “toss-fry”) until heated through and beginning to get crispy. Sprinkle in the coconut, and if you like it a touch sweet, some sugar, and continue to cook and toss until the coconut is lightly golden and heavily aromatic.

11. Serve at any temperature, sprinkled on your favorite rice or vegetable dish with compatible flavors.