Eggplant & Tofu with Spicy Peanut Sauce
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!
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
Peanut Sauce
- 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
Instructions
- 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. 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.
- Make the sauce. 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.
- 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!
- 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.
Notes
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.Nutrition
Serving: 1 serving | Calories: 410 kcal | Carbohydrates: 24.1 g | Protein: 17.5 g | Fat: 29.6 g | Fiber: 7.8 g | Sugar: 12.9 g