Sautéed Eggplant, Tofu and Cucumber with Peanut Sauce

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