Sautéed Eggplant, Tofu and Cucumber with Peanut Sauce
Preparation
15 MIN
Cooking
10 MIN
Servings
4

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

Preparation

  1. In a bowl, whisk together the broth, peanut butter, hoisin, soy sauce and sambal oelek. Set aside.
  2. In a pot of salted boiling water, cook the tofu for 1 minute. Drain and set aside.
  3. 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.
  4. Add the tofu and cucumbers. Cook for 1 minute, stirring gently. Garnish with the peanuts and green onions. Serve with rice, if desired.