Spicy Thai Eggplant & Tofu – a delicious recipe with tofu, eggplant, onion, garlic, red peppers, rice noodles. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put water on to boil according to rice noodle directions.
2
Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
3
In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
4
Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
5
When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
6
Bon apetit!
7
*I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.
809
kcal
Calories
22
g
Fat
128
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 ounces firm tofu, 1/2 eggplant, 1/2 onion, 4 garlic cloves, and more.
Yes, Spicy Thai Eggplant & Tofu falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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