Lebanese cucumber and peanuts combine for a depth of flavour. This sautéed Eggplant, Tofu, and Cucumber with Peanuts dish is packed with protein.
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 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
Instructions
- In a bowl, whisk together the broth, peanut butter, hoisin, soy sauce, and sambal oeleck. 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.