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
Yield: 3 serving
Ingredients: 4 tablespoons smooth peanut butter; 2 tablespoons soy sauce; 1.5 tablespoon lime juice; 1 tablespoon ginger garlic paste; 1 tablespoon sambal oelek; 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; 1.5 cups chopped eggplant; 2 teaspoons cornstarch; Rice; green onion, sesame seeds or

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
3
Calories
245 kcal
Course
Main Course
Cuisine
Thai

Baked Eggplant and Tofu in Peanut Sauce

Danielle Hudson

Report

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.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the Peanut Butter Satay Sauce

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

For the Eggplant and Tofu

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

To Serve

Rice, quinoa, or lettuce

For Garnish

green onion, sesame seeds or crushed peanuts, and lime juice

Add to Shopping List

Instructions

Preheat the oven to 415° F (213° C). Press and cube the tofu, if you haven't already. You can cube it into 3/4” cubes or tear it into organic shapes. Slice the eggplant, if you haven't already. No need to peel

Make the peanut sauce.

Add all of the peanut satay sauce ingredients to a bowl, and whisk really well to combine. The peanut butter should mix in entirely (warm the mix in microwave if the peanut butter is too solid)
Reserve 2-3 tablespoons of this sauce to use as dressing for later. (Thin the dressing sauce out with a little water or some more lime juice and set aside)
To the bowl of remaining sauce, add the 2 teaspoons of cornstarch and mix well.
Add the sauce to the tofu and eggplant, tossing well so that all of the tofu and eggplant are entirely coated with the sauce. If the sauce is too thick to coat, drizzle in a little bit of warm water to help the sauce loosen a little bit and coat all of the tofu and eggplant.

Bake the eggplant and tofu.

Spread the eggplant-tofu mixture evenly onto a parchment-lined baking dish, and bake for 20 to 25 minutes. Check in at the 20-minute mark. If the eggplant is not cooked yet, cover the dish with the parchment and continue to bake for another 5-10minutes. You can also stir them if they aren't too stuck to the paper at this time to continue to bake.
Once the eggplant is cooked and tofu is crisp on some of the edges, remove the baking dish from the oven.

Or stir fry the eggplant and tofu instead.

Sprinkle an extra teaspoon of cornstarch all over the tofu and eggplant, tossing to coat well.
Heat a large skillet over a medium-high heat, add 2 teaspoons of oil. Once the oil is hot, transfer the tofu and eggplant mixture to the skillet, and spread evenly. If it doesn’t all fit in the skillet, then you can do it in two batches. You don't want to overcrowd the skillet.
Keep cooking until the eggplant and tofu are crisp on most of the edges. The eggplant should also be soft in the middle. This takes about 3 to 4 minutes on each side, and you will have to flip it at least 2 to 3 times.

To serve.

Add your rice or quinoa to a bowl, top with the baked eggplant and tofu, and drizzle on the reserved peanut sauce. Sprinkle with green onion, crushed peanuts, and lime juice, and serve.
To make lettuce wraps, add the eggplant and tofu to lettuce leaves, top with some green onion, crushed peanuts, reserved peanut sauce, and serve.

Notes

Storage: Store the baked tofu and eggplant in a closed container in the fridge for upto 3 days. Reheat on a skillet or bake for 5-10 mins to crisp up and serve. Store the dressing in a closed container in the fridge for upto 3 days. Lightly warm it to loosen it a bit and use
To make this gluten-free, use tamari.
Soy-free, use coconut aminos instead of soy sauce and pumpkin seed tofu, chickpea tofu, or your favorite soy free vegan meat substitute.
To make this peanut-free, use almond butter instead or peanut butter, or to make it nut free use sun butter. Top with nuts or seeds of choice, as needed.

Nutrition Information

Show Details

Calories 245kcal (12%) Carbohydrates 21g (7%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Sodium 714mg (30%) Potassium 314mg (9%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 21IU (0%) Vitamin C 6mg (7%) Calcium 110mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 245 kcal

% Daily Value*

Calories	245kcal	12%
Carbohydrates	21g	7%
Protein	13g	26%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	5g	25%
Sodium	714mg	30%
Potassium	314mg	7%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	21IU	0%
Vitamin C	6mg	7%
Calcium	110mg	11%
Iron	1mg	6%