In a bowl, whisk together the broth, peanut butter, hoisin, soy sauce and sambal oelek. Set aside.
In a pot of salted boiling water, cook the tofu for 1 minute. Drain and set aside.
In a large non-stick skillet over medium-high heat, soften the eggplant in the oil until starting to brown. Season with salt and pepper. Add the ginger and garlic. Cook 1 minute longer. Add the broth mixture. Cook for 2 minutes or until the sauce thickens and the eggplant is tender.
Add the tofu and cucumbers. Cook for 1 minute, stirring gently. Garnish with the peanuts and green onions. Serve with rice, if desired.
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.