What could possibly go wrong with a dish whose main ingredients are eggplant, tofu and peanut butter?
Yep, that’s what I thought. These three bad boys are all around vegan all stars. An award winning cast in lunch time yumminess I must say. Hearty, filling and flavourful… a true trifecta of pure gold.
Now get this…add some brocoli and siracha. HOLY COW.
If only I had my chop sticks. It’d be Oscar worthy. Sigh.
1/2 Eggplant, diced
1/2 block of tofu, cut in slices
1/2 small onion, sliced
1/2 orange pepper
1/2 chopped broccoli
1 clove garlic, chopped
For the sauce:
2 T soy milk
3 T vinegar
2 T soy sauce
2 T natural, creamy peanut butter
1 t siracha
1/2 t basil or spices of choice (chilli flakes, garlic or onion powder, cilantro, etc)
1 T sesame seeds for garnish
Start off by frying the tofu in 1 teaspoon of oil (I used olive- peanut or sesame would be wonderful), until just slighty golden in a wok or frying pan over medium-high heat. Add garlic, eggplant and other vegetables and cook until slightly translucent and soft. Pour sauce over stir fry, let simmer and reduce heat. Let cook for 2-3 for veggies and tofu to absorb the yummy sauce, then remove from heat and serve. Garnish with sesame seeds. Serves 2-3.
Additions: chopped ginger would be oh so lovely as well as diced green onions and chilli peppers. Fresh cilantro would be amaaazing here too. Add some sugar or honey if you want your sauce to be a bit sweeter, or cornstarch if you want to make it thicker! And please, please, pleaaaase eat yours with chop sticks.