Baked Eggplant and Tofu in Peanut Sauce

Name: Baked Eggplant and Tofu in Peanut Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 4 tablespoons smooth peanut butter (, brought to room temperature or warmed in microwave ); 2 tablespoons soy sauce (or use tamari for gluten-free); 1.5 tablespoon lime juice; 1 tablespoon ginger garlic paste (or use finely minced 1/2 inch of ginger and 2 cloves of garlic); 1 tablespoon sambal oelek (or other Asian chili sauce, or you can use gochujang for different flavors. Use more for spicier ); 2 teaspoons toasted sesame oil; 1.5 tablespoon maple syrup; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 7 ounces firm or extra firm tofu (pressed for 15 minutes then cubed or torn into organic shapes); 1.5 cups chopped eggplant (chopped into either cubes or 2” long slices, 1/2” thick); 2 teaspoons cornstarch; rice, (quinoa, or lettuce); green onion, sesame seeds or (crushed peanuts, and lime juice)

Instructions

Prep:15minCook:25min

Baked eggplant and tofu in a super quick and flavorful peanut sauce is a one-pan meal that is super versatile! You can easily make this recipe gluten-free, soy-free, and even nut-free! Serve with rice, quinoa, or as lettuce wraps.

Updated at: Thu, 21 Nov 2024 08:52:52 GMT