Heat the olive oil over medium heat, and brown the tofu cubes on each side. Combine all of the other ingredients in a large mixing bowl, and toss. The lime juice should evenly coat everything.
Allow the tofu to cool, then add it to the mixture.
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Heat half of the oil in a large pot over medium high heat. Add the onion and cook for 4-5 minutes, until soft.
Puree the garlic, ginger, jalapeno, and 3 tablespoons of water in a food processor.
Add the rest of the oil to the pot with the eggplant, and cook for 2 minutes.
Add the puree ...
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Tagged as: curry, eggplant, tofu, vegetarian
