Friday, June 5, 2015

Sauteed Eggplant and Tofu with Spicy Peanut Sauce

Back at it with one of my favorites! I love this sauce because along with some cilantro and lime, it can make almost anything pad thai-esque. Here, I used sauteed diced eggplant and tofu slices. I had some chopped peanuts planned for a topping too, but completely forgot! 

I cooked the tofu in a saute pan with some olive oil, liquid aminos, and cracked pepper until browned. Same thing with the eggplant- just sauteed it with some olive oil, cracked pepper, and a little bit of water.

Spicy Peanut Sauce 

Serves about 2


  • 1/4 cup natural peanut butter
  • 1 Tbsp sriracha
  • 1 Tbsp tamari or soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp miso paste
  • 1 tsp agave nectar or maple syrup
  • 1/2 tsp minced garlic
  • Cracked pepper to taste
  • 2 Tbsp water


Simply, combine all ingredients in a bowl. I added about 2 Tbsp more water this time to make it a bit thinner, since I usually use this sauce with wetter vegetable noodles.

Hope you enjoy!

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