JuicyChef’s Spicy Peanut Butter Tofu with Eggplant, Onions and Sweet Peppers
1 Standard Block Firm Tofu, cubed
1 Large Eggplant (cubed)
1 Large Onion (sliced)
1 Large Green Sweet Pepper (seeds removed and diced)
3 tbsp Smooth Peanut Butter
2 tbsp Light Soy Sauce
1 tbsp Sriracha Sauce
1 tbsp Lemongrass, chopped
1/2 cup Warm Water
2 -3 tbsp Sesame Oil
In a large frying pan, add 1 Tbsp sesame oil over high heat and saute tofu for 2 minutes, remove and set aside on a plate.
Next add an extra 1 or 2 Tbsps of sesame oil and saute eggplant, onions and peppers for 3 minutes, remove and set aside on a separate plate.
Add warm water, peanut butter, soy sauce and sriracha to the pan and whisk until peanut butter is melted and sauce forms, bring to a boil then simmer for a couple minutes. Taste for seasoning and if you wish for more spicy heat, add more sriracha or for a saltier taste extra soy sauce.
Return tofu, eggplant, onions and peppers with the chopped lemongrass to the sauce and continue to cook for another 10 minutes over medium heat.
Garnish with cilantro and serve with white or brown Jasmine rice.