Baked Eggplant and Tofu in Peanut Sauce
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Vegan Richa · by Vegan Richa★ 5.0 (29)

Baked Eggplant and Tofu in Peanut Sauce

NUTRITION · PER SERVING40M COOK
CAL 29%·PRO 47%
CARBS 79G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC63G OTHER11G TOTAL SUGAR
FAT 21G33% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked eggplant and tofu in a savory-sweet peanut sauce with warm spices. Serve over rice, quinoa, or as lettuce wraps for a satisfying vegetarian main.

mainthaibowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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)
PREP
15M
SODIUM
1169MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.