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

Ingredients

• 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

Instructions

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!