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, diced

1 1/2 Tbsp (23ml)Toasted Sesame Oil

2 tsp (10ml) low sodium Tamari or Soy Sauce

1 tsp (5ml) Rice Vinegar

1 Tbsp (15g) Chili Oil Sauce

1 tsp (5g) Chili Paste (Sambal)

2 Tbsp (30g) creamy Peanut Butter

16oz (454g) Super Firm or High Protein Tofu (not packed in water)

1 cup (128g) Organic Cornstarch

1/4 -1/3 cup (59ml-78ml) High Heat Oil for frying

Salt & Pepper to taste

2/3 cup (158ml) Water

1 Tbsp Fresh Cilantro chopped for garnish

Directions

1. Sauté the onion and eggplant in the Sesame oil on medium low 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, chili paste and rice vinegar. 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. In a seprate pan, 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 tggplant and mix well. Add in the cooked and drained rice Noodles and toss.

Serve with chopped cilantro and more chili oil if desired