Protein Bolsters This Yummy Eggplant Dish

Lebanese cucumber and peanuts combine for a depth of flavour. This sautéed Eggplant, Tofu, and Cucumber with Peanuts dish is packed with protein.


  • 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 oeleck
  • 1 lb (450 g) firm tofu, cut into large diced pieces
  • 2 Chinese eggplants, cubed
  • ¼ cup (60 ml) vegetable oil
  • 2 tsp fresh ginger, finely grated
  • 1 garlic clove, finely grated
  • 3 Lebanese cucumbers, cut diagonally into ¼-inch (5 mm) slices
  • 2 tbsp roasted peanuts, crushed
  • 2 green onions, thinly sliced


  1. In a bowl, whisk together the broth, peanut butter, hoisin, soy sauce, and sambal oeleck. 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. Add the tofu and cucumbers. Cook for 1 minute, stirring gently.
  4. Garnish with the peanuts and green onions. Serve with rice, if desired.