Eggplant & Tofu with Spicy Peanut Sauce

Name: Eggplant & Tofu with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 7 ounces firm tofu (diced into 1/2-inch cubes); 4 tbsp oil (divided); 1 medium eggplant (peeled and diced into 1/2-inch cubes); 3 tbsp peanut butter; 2 tbsp soy sauce; 1 and 1/2 tbsp lime juice; 1 tbsp maple syrup; 1 clove of garlic (minced); 1/2 inch ginger (minced); 2 tsp sriracha; 1/4 cup water; for serving: white rice, chopped cilantro, roasted peanuts

Pan-fried tofu and extra tender chunks of eggplant are coated with a rich, luscious, and slightly spicy satay sauce in this 30-minute dish! Serve this eggplant and tofu with peanut sauce on a bed of white rice and sprinkle with fresh herbs for a flavor-packed weeknight dinner!

Eggplant and tofu in peanut sauce topped with cilantro over a plate of rice.

This eggplant and tofu dish is my latest obsession, and it has been on our weekly menu for the last month or so. There is something incredibly comforting about this dish – you have the melty chunks of earthy eggplant, the chewiness of tofu, and the insane richness of the satay-inspired sauce that hugs everything.

On top of that, it has that stick-to-your-ribs factor that leaves you feeling full and satisfied for hours. Perfect for fighting those long and cloudy Winter days (although you can definitely enjoy it during the brighter days as well!).

Admittedly, I only discovered the existence of satay recently at a local Indonesian restaurant. Not to be confused with saté, which is a Vietnamese condiment made with lemongrass and chili, satay is an Indonesian sauce made of peanuts, soy sauce, and other aromatics such as garlic, spices, and chili. The satay I make here is simplified as it uses fewer and more accessible ingredients. But it tastes wonderful nonetheless, and I’m confident you will want to make this dish over and over!

⭐️ Why You Should Try It

Simple ingredients. Bold flavors.

The umami-loaded satay sauce is definitely the star here. First, peanut butter creates a luscious consistency and adds plenty of nuttiness. Then, there is garlic and fresh ginger that add pungent and zesty flavors. The final touch comes from the soy sauce, maple syrup, lime juice, and sriracha, rounding up the sauce perfectly with a wonderful blend of sweet, salty, and spicy!

Quick and perfect for a weeknight dinner.

This recipe couldn’t be more straightforward: It is just a matter of sautéeing the tofu and eggplant before pouring in the peanut sauce and letting everything simmer for a few minutes. 30 minutes and 10 ingredients is all it takes to make this peanutty tofu dish!

A reader’s favorite.

Here are some raving reviews from readers who have tried this recipe:

Anne said: “Delicious! Thank you so much for sharing. I used smoked tofu in mine, as well as some red bell pepper & red onion that needed eating. Topped with some coriander and sesame seeds. Divine! Will definitely make it again.”

Matthew said: “This recipe is a winner! I added a chopped bell pepper to saute along with the eggplant, and it turned out great! I will definitely be adding this to my rotation.”

Mafalda said: “I had this tonight for dinner, it was super delicious and so quick and simple! Absolutely perfect combination of ingredients.”

🥜 Ingredient Notes

Tofu

When it comes to the tofu, you can use either firm or extra firm tofu. I personally have a preference for firm tofu as it remains tender after cooking while still being chewy on the outside. Alternatively, tempeh works great too!

Before using: Rinse the tofu under cold water and pat it dry using kitchen paper towels to remove the excess moisture. There is no need to press it for this recipe.

Where to buy: You can find firm tofu in the refrigerated section of most Asian supermarkets or in regular supermarkets such as Whole Foods or Trader Joe’s.

Make it smoky: During the colder days, I love to substitute either smoked tofu or chopped vegan Frankfurter sausages for the firm tofu. It gives this dish a heartier, more comforting flavor that I just cannot get enough of!

Eggplant

Melty eggplant chunks contrast with the chewiness of the tofu. For optimal texture and flavor, make sure you are using fresh eggplants with smooth skin.

A quick tip: Unless you are using Chinese eggplants, I highly recommend peeling them for a better texture and less bitterness.

One more thing: ensure your eggplants have small and soft seeds. I got unlucky a few times with eggplants that had very hard seeds, yielding an unpleasant texture. This usually happens when the eggplants are harvested too late. You can learn more about this on the Homestead blog – see point 4. My recommendation is to pick young eggplants that are not too large and have very smooth skin.

Peanut butter

Peanut butter makes the base of the satay sauce. Natural, unsweetened peanut butter works best as it dissolves better in the sauce compared to the alternatives containing palm oil.

Smooth or crunchy? You can use whatever you prefer! Crunchy peanut butter yields a more interesting texture, while smooth will give your sauce a silkier consistency.

Peanut-free option: You can make this dish peanut-free by replacing the peanut butter with sunflower butter.

Soy sauce

It’s no secret that soy sauce is packed with umami. I use it here to add depth and complex flavors to the sauce as well as saltiness.

Gluten-free substitute: Since soy sauce is the only ingredient in this recipe that contains gluten, you can make this dish entirely gluten-free by replacing the soy sauce with coconut aminos.

Lime juice

For brightness and tanginess. Feel free to replace the lime juice with white vinegar or tamarind juice.

Maple syrup

To balance with the saltiness and sourness. Although I use maple syrup, you can use agave syrup or coconut nectar.

Garlic and ginger

Authentic satay sauce usually requires many aromatics, such as lemongrass, galangal, and shallots. Since I wanted to keep this dish as simple as possible, I only relied on two aromatics: garlic and ginger. Despite the simplified ingredient list, I can assure you the sauce still boasts rich flavors!

Please pick fresh ginger: The flavor will be one level above. Old ginger is not only more fibrous but also not as flavorful.

Sriracha

For spiciness. You can use sriracha, sweet chili sauce, or your favorite chili sauce.

Substitute: Ground chili powder or chili flakes are great substitutes.

🥣 How to Make It

1. Sauté the tofu and eggplant

Air-fryer option

Before starting, be aware that you can ease the process by using an air fryer to cook the tofu and eggplant instead of pan-frying them. To do so:

Start with the tofu. Add the diced tofu to a bowl and toss with 2 teaspoons of oil. Air-fry in a 355°F (180°C) preheated air-fryer for 18-20 minutes or until the tofu is golden brown on all sides. Remove from the air-fryer and set aside.
Cook the eggplant. Add the diced eggplant to a bowl and toss with one tablespoon of oil. Air-fry in a 350°F (175°C) preheated air-fryer for 12-15 minutes or until the eggplant is tender. Remove from the air-fryer and set aside.

Pan option

Fry the tofu. Heat two tablespoons of oil in a large, non-stick skillet. Once hot, add the diced tofu and pan-fry for 5-7 minutes or until golden brown on all sides. Note that depending on the type of tofu used, this step might take a bit longer.
Set aside. Once the tofu is golden brown, transfer it to a plate lined with kitchen paper towels and set aside.

Cook the eggplant. Heat two tablespoons of oil in the same skillet. Once hot, add the diced eggplant and sauté for 12-15 minutes, or until the eggplant is tender and cooked. Make sure your eggplant is cooked thoroughly and super tender – you don’t want a crispy or undercooked texture here. In the meantime, prepare the sauce.

2. Make the sauce

Now, let’s move on to the sauce, which is where all the flavors are!

Whisk together all of the ingredients. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, ginger, sriracha, and water. Taste and adjust the saltiness/sweetness to your liking.

3. Combine

Toss with the sauce. Once the eggplant is tender, add the sautéed tofu back to the skillet. Pour in the peanut sauce and toss to coat. Cook for 3-5 minutes to allow the eggplant and tofu to absorb some of the sauce.
Serve. Remove from the heat, garnish with chopped cilantro or green onions, and serve!

📔 Tips

Cook the eggplant until tender.

No one likes uncooked, tough eggplant, so ensure you cook them until they are completely fork-tender. This step might take up to 20 minutes, depending on the size of your eggplant chunks.

Adjust the spiciness of the sauce.

The sauce is mildly spicy, so it will fit most palates. However, if you like spicy things, feel free to increase the amount of sriracha or add ground chili.

Serve immediately.

This dish is best served immediately when it is still saucy. As it sits, the eggplants and tofu will absorb the sauce, resulting in a slightly drying consistency.

🌶 Variations

Use coconut milk: Satay sauce generally uses coconut milk. To keep ingredients minimal, I omitted it here. If you have leftover coconut milk sitting in your fridge, feel free to use it in place of the water to impart the sauce with a nuttier aroma.
Make it extra saucy: A few readers have reported that they ended up doubling the amount of sauce. If you love saucy dishes, feel free to do the same! Another pro is that your tofu and eggplants will still be saucy the next day.

🍚 What to Serve It With

My favorite way to serve this eggplant and tofu is over a bed of white rice, but you can definitely serve it over different grains such as quinoa, farro, or semolina!

Eggplant and tofu with peanut sauce and rice in a bowl.

❄️ Storing and Reheating

To store: Although this dish is best served immediately, it can be served the next day (it’s still delicious!). Just note that it won’t be as saucy since the tofu and the eggplant will absorb some peanut sauce.
To freeze: Allow the tofu and eggplants to cool before transferring them to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat: Reheat over medium heat in a non-stick pan for 4-5 minutes. If the sauce has thickened too much, add a few tablespoons of water and a pinch of salt.

Close-up of a piece of tofu coated with peanut sauce.

💬 FAQ

How can I make this dish ahead of time?

You can sauté the tofu and eggplant up to 2 days ahead of time. The same goes for the sauce. Store both in the refrigerator. The day you plan on serving, combine everything in a skillet and cook for 5-7 minutes or until hot.

I hope you will LOVE this eggplant and tofu in peanut sauce as much as we do! It’s a quick and super tasty dish that is just perfect for those busy weeknights! It’s saucy, rich, comforting, and packed with flavor!

🍆 More Eggplant Recipes

Braised Chinese Eggplant

Spicy Greek Eggplant Dip

Fire Roasted Eggplant Dal

Grilled eggplants topped with green onions, garlic, and chili.

Grilled Eggplant with Green Onions

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Tofu and eggplant tossed with satay sauce over a bed of rice.

Note

This recipe was first released in May 2021 and updated with new process shots and detailed instructions in October 2024. You can find the original photos below.

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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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