Spicy Thai Eggplant & Tofu |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This meal is quick, easy and is very pleasing to the palate. It's always a hit in my house. My brother, who is a vegetarian made this for me a few years ago and I have added a little to it. Thanks Trev! Ingredients:
8 ounces firm tofu |
1/2 eggplant |
1/2 onion |
4 garlic cloves |
1 dash red peppers or 1 dash cayenne |
16 ounces rice noodles |
1/4 cup peanut sauce |
1/4 cup peanuts |
2 tablespoons extra virgin olive oil |
1 cup cooked broccoli |
Directions:
1. Put water on to boil according to rice noodle directions.
2. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
3. In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
4. Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
5. When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
6. Bon apetit!
7. *I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.
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