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Serves 4

Tofu and Eggplant

2 (8-ounce) packages extra-firm tofu

1 large eggplant

Kosher salt

1/2 cup mushroom soy sauce (Pearl River Bridge preferred)

1/2 cup sesame oil

1/4 cup rice wine vinegar

1 tablespoon peeled and minced fresh ginger

To make the Tofu and Eggplant: Cut the tofu into 8 slices, each about 1/3 inch thick. Line a baking sheet with paper towels and place the tofu on the pan in a single layer. Cover the tofu with additional paper towels and place another baking sheet on top. Place two dinner plates or other weights on top of the pan to gently press the tofu to help remove excess moisture for about 1 hour or more.

Wash the eggplant and dry with a towel. Cut the skin from the outside of the eggplant with a stainless steel knife to prevent reactions that can cause it to turn black. Slice the eggplant lengthwise into strips about 1/2 inch thick. Cut the strips into rectangles the same size as the sliced tofu. Place on paper towels arranged in a pan and sprinkle very lightly with kosher salt; reserve for about 1 hour to allow some of the water content to expend.

In a nonreactive bowl, combine the soy sauce, sesame oil, rice vinegar, and ginger, whisking thoroughly.

Remove the tofu slices from the “press,” pat dry with a towel, and place in a very lightly oiled shallow baking dish to make it easier to remove for grilling. Rinse the salt from the eggplant slices, pat dry, and put them in the dish with the tofu. Reserve 1/4 cup of the marinade and pour the remaining marinade over the sliced eggplant and tofu, being sure they are well coated; marinate for 1 hour.

Coconut Red Curry Emulsion

1 tablespoon canola oil

1/4 cup finely diced onion

1 clove garlic, chopped

1 teaspoon peeled and minced fresh ginger

1 teaspoon finely minced lemongrass (root end only)

1 teaspoon Penang red curry powder (or Madras Curry)

1/4 cup Vegetable Stock

1 (14-ounce) can unsweetened coconut milk

Kosher salt to taste

To make the Coconut Red Curry Emulsion: Place a nonreactive saucepan on the stove over medium-low heat. Add the oil and lightly sauté the onion until tender. Add the garlic, ginger, and lemongrass, and cook 2 to 3 minutes. Add the curry powder and cook, stirring frequently, for about 3 to 4 minutes, being careful not to burn the curry powder.

Add the Vegetable Stock and cook, stirring frequently, and reduce liquid until a paste forms. Whisk in the coconut milk and bring contents to a slow simmer for about 5 minutes; remove from heat.

Transfer the contents to a blender and purée until smooth. Strain the sauce through a fine mesh sieve to remove any pulp, and then return the sauce to the stove over low heat. Adjust seasoning with salt and keep warm.

Crispy Ginger Topping

1 (2-inch) piece gingerroot, peeled

1 cup canola oil

To make the Crispy Ginger Topping: Using a Japanese mandolin with the finest blade attachment, carefully push the ginger through lengthwise until completely cut. Heat oil in a small saucepan to 325 degrees F and sprinkle the ginger into the oil; fry until golden brown and just crisp, watching very closely. Remove the ginger from the oil quickly and allow to drain on a paper towel.

To finish

1/2 pound vermicelli rice noodles, cooked and chilled

12 sea beans*, soaked in ice water 10 minutes and drained (if unavailable, consider using asparagus or French green beans)

Basil leaves for garnish

*Beans that are long, thin green stalks, commonly carried by rivers into the ocean with a resulting taste of sea salt.

To Finish: Place the rice noodles in a bowl and toss with the remaining marinade from the tofu and eggplant; reserve.

Grill the sliced tofu and eggplant over medium-high heat for about 2 minutes on each side, carefully turning once on the diagonal to achieve the crisscrossed grill marks. Reserve in a warm oven.

How to Plate: Divide the rice noodles evenly among four plates. Top the noodles with a slice of eggplant and then place a slice of tofu on