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Eggplant & Tofu with Peanut Satay

Eggplant & Tofu with Spicy Peanut Sauce

Full of Plants
Sautéed tofu and eggplant cooked in a rich, creamy, and spicy satay peanut sauce! Delicious over steamed white rice!
5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Asian
Servings 2
Calories 410 kcal


  • 7 ounces firm tofu diced into 1/2-inch cubes
  • 2 tbsp oil
  • 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


  • 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!


Serving: 1 servingCalories: 410 kcalCarbohydrates: 24.1 gProtein: 17.5 gFat: 29.6 gFiber: 7.8 gSugar: 12.9 g
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