Sautéed Eggplant, Tofu and Cucumber with Peanut Sauce
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
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.