Spicy Peanut Eggplant with Crispy Tofu

Spicy Peanut Eggplant with Crispy Tofu

I can’t even begin to describe how yummy this Eggplant Tofu dish is, but I’ll try! The Eggplant is cooked down with Onion, Peanut Butter and Chili Spices until it’s creamy and decadently delicious. Added to the sauce is lightly fried crispy cubes of Tofu and then everything is mixed with perfectly cooked Rice Noodles. So Good!!

Serves 2-3

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Ingredients

1 Medium Eggplant peeled and cubed

1/2 med Onion chopped

1 1/2 Tbsp of Toasted Sesame Oil

2 tsp of low sodium Tamari

1 tsp of Rice Vinegar

1 Tbsp of Lahtt Chili Oil Sauce

1 tsp of Chili Paste

2 Tbsp of creamy Peanut Butter

1 Block of Extra Firm or Sprouted Tofu

1 cup Organic Cornstarch

1/4 -1/3 cup Grapeseed Oil for frying

Salt & Pepper to taste

2/3 cup Water

Fresh Cilantro chopped for garnish

Directions

1. Sauté the Onion and Eggplant in the Sesame Oil on low-med heat covered until the Eggplant breaks down. Add 1/4 cup of Water at a time as it cooks so there is no burning or sticking

2. Once the Eggplant has begun to breakdown, add in the Peanut Butter, Tamari, Chili Oil and Chili Paste and continue to cook down coverd on low heat

3. Cut the Tofu into cubes and toss with Cornstarch that has been seasoned with Salt & Pepper. Set aside

4. Shallow Fry the Tofu making sure to turn and brown on all sides. Set aside on a paper towel to drain

5. Cook up the Rice Noodles according to package directions.

6. Add the crispy Tofu to the cooked Eggplant and mix well. Add in the cooked and drained Rice Noodles and toss.

Serve with chopped Cilantro and more Chili Paste if desired