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.

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

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.