Eggplant Tofu with Coconut Milk Cream

Coconut milk: Heat water, but don't boil. It should be hot, but not scalding then coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.)

Blend on high for several minutes until thick and creamy. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out

Cut eggplants and tofu into bite size then boil the eggplants and tofu

Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Then heat it (but dont boil)

Serve it with rice