Prepare snap peas by removing strings, slice eggplant and red bell pepper into quarters, and finely chop onion, garlic, and ginger.

Cut tofu into bite-sized pieces and halve the soft-boiled egg horizontally.

Peel shrimp, devein, and pat dry after rinsing.

Heat 1 tbsp salad oil in a pot over medium heat, sauté onion, garlic, and ginger until softened for about 8 minutes. Add curry powder and stir until fragrant. Add seasonings and water, bring to a boil, cover, and simmer for 7–8 minutes. Add tofu and shrimp, cook for 2 minutes until shrimp is done.

In a separate pan, heat 1/2 tbsp salad oil over medium heat, sauté eggplant for 2 minutes until browned. Add red bell pepper and snap peas, cook for 1 minute, season with salt, and remove from heat.