In need of a quick (30-minute!), easy, and extra flavorful tofu recipe?
I have got you covered with this one! Chewy tofu meets extra tender eggplant in a rich, creamy, and spicy satay peanut sauce!
30 minutes and 10 ingredients. That’s all it takes to make this peanutty tofu dish!
First, you want to sauté the tofu until golden brown. You can shallow-fry, or deep fry. Frying the tofu not only gives it a more chewy texture, but it also prevents it from crumbling once we add the sauce.
Once your tofu is golden brown, set aside. It’s time to sauté the eggplant until tender.
Make sure your eggplant is cooked through and super tender, you don’t want a crispy or undercooked texture here.
Quick tip: for a better texture and less bitterness, I highly recommend peeling the eggplant.
Now onto the sauce, which is where all the flavors are! The peanut sauce consists of peanut butter (smooth or crunchy, it’s up to you!), soy sauce, lime juice, and maple syrup. Then for the aromatics we have minced ginger, garlic, and sriracha for spiciness.
Stir the eggplant and tofu with the peanut sauce, cook for another 5 minutes and serve hot on a bed of rice! It’s super saucy, rich, comforting, and packed with flavor!
This dish is best served immediately. It can definitely be served the next day (it’s still delicious!) but it won’t be as saucy since the tofu and the eggplant will absorb some of the peanut sauce.
Let me know in the comments if you try this recipe!
Eggplant & Tofu with Spicy Peanut Sauce
- 7 ounces firm tofu diced into 1/2-inch cubes
- 2 tbsp oil
- 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
- Heat one tablespoon of oil in a large non-stick skillet. Once hot, add the diced tofu and sauté for 5-7 minutes, or until golden brown on each side. Transfer the tofu to a plate and set aside.
- Heat another tablespoon of oil in a large non-stick skillet. Once hot, add the diced eggplant and sauté for 5-7 minutes, or until the eggplant is tender and cooked through. In the meantime, prepare the sauce.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, ginger, sriracha, and water.
- Once the eggplant is tender, add the tofu back to the skillet. Pour in the peanut satay sauce and stir to coat. Cook for another 3-5 minutes to let the eggplant and tofu absorb some of the sauce.
- Serve warm on top of steamed rice, quinoa, or cauliflower rice!