Spicy Peanut Eggplant with Crispy Tofu
Ingredients
- 1 Medium Eggplant peeled and cubed
- 1/2 med Onion chopped
- 1 1/2 Tbsp of Toasted Sesame Oil
- 2 tsp of low sodium Tamari
- 1 tsp of Rice Vinegar
- 1 Tbsp of Chili Oil Sauce
- 1 tsp of Chili Paste
- 2 Tbsp of creamy Peanut Butter
- 1 Block of Extra Firm or Sprouted Tofu
- 1 cup Organic Cornstarch
- 1/4 -1/3 cup Grapeseed Oil for frying
- Salt & Pepper to taste
- 2/3 cup Water
Garnish
- Fresh Cilantro chopped for garnish
Preparation
Sauté the onion and eggplant in the sesame oil on low-medium heat covered until the eggplant breaks down. Add 1/4 cup of water at a time as it cooks to prevent burning or sticking
Once the eggplant has begun to break down, add the peanut butter, tamari, chili oil, and chili paste, and continue to cook down covered on low heat
Cut the tofu into cubes and toss with cornstarch that has been seasoned with salt and pepper. Set aside
Shallow fry the tofu, making sure to turn and brown on all sides. Set aside on a paper towel to drain
Cook the rice noodles according to package directions
Add the crispy tofu to the cooked eggplant and mix well. Add the cooked and drained rice noodles and toss
Serve with chopped cilantro and more chili paste if desired
