Sautéed Eggplant, Tofu and Cucumber with Peanut Sauce

Sautéed Eggplant, Tofu and Cucumber with Peanut Sauce

  • Preparation 15 min
  • Cooking 10 min
  • Servings 4

Searching for something new to enjoy on Meatless Mondays and beyond? This recipe is rich in texture (hello, crunchy peanuts!) and umami flavour, and your vegan friends will love it, too!

  • Dairy-free
  • Egg-free
  • Lactose-free
  • Vegan
  • Vegetarian

Categories

Ingredients

    • 3/4 cup (180 ml) vegetable broth
    • 2 tbsp (30 ml) peanut butter
    • 1 tbsp (15 ml) hoisin sauce
    • 1 tbsp (15 ml) soy sauce
    • 1 tsp (5 ml) sambal oelek
    • 1 lb (450 g) firm tofu, cubed
    • 2 Chinese eggplants, cubed
    • 1/4 cup (60 ml) vegetable oil
    • 2 tsp fresh ginger, finely grated
    • 1 garlic clove, finely grated
    • 3 Lebanese cucumbers, cut diagonally into 1/4-inch (5 mm) slices
    • 2 tbsp roasted peanuts, crushed
    • 2 green onions, thinly sliced

Preparation

Personal Note