Baked Eggplant and Tofu in Peanut Sauce
User Reviews
5
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
3
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Calories
245 kcal
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Course
Main Course
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Cuisine
Thai
Baked Eggplant and Tofu in Peanut Sauce
Report
This Baked Eggplant and Tofu dish features firm tofu and cubed eggplant coated in a rich peanut butter satay sauce made with soy sauce, lime juice, ginger garlic paste, and spices. Baking the coated mixture creates tender, flavorful pieces with a creamy, savory glaze. The recipe includes options for dietary adjustments and makes an excellent meal served with rice or quinoa.
Description
The recipe starts by preparing a peanut satay sauce with smooth peanut butter, soy sauce, lime juice, ginger garlic paste, chili sauce, toasted sesame oil, maple syrup, salt, and pepper whisked together. Two or three tablespoons of this sauce are reserved as a thinner dressing. Cornstarch is added to the remaining sauce to help thicken it when tossed with cubed firm tofu and chopped eggplant, ensuring each piece is coated well.
The tofu and eggplant are spread out to bake at a high temperature, allowing the peanut sauce to caramelize slightly while keeping the tofu firm and eggplant tender. This method produces a creamy, nutty, and spicy entree with a balance of zest from lime and heat from chili sauce.
Serving suggestions include plating over cooked rice, quinoa, or fresh lettuce. Garnishes such as crushed peanuts, green onion, lime juice, or sesame seeds add texture and brightness. Variations accommodate gluten-free or soy-free diets and can substitute different nut butters as needed.
For storage, the baked components and dressing can be refrigerated for up to three days, reheated gently to maintain texture.
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Ingredients
For the Peanut Butter Satay Sauce
- 4 tablespoons peanut butter brought to room temperature or warmed in microwave, smooth
- 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 sesame oil toasted
- 1.5 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Eggplant and Tofu
- 7 ounces firm tofu pressed for 15 minutes then cubed or torn into organic shapes, or extra firm tofu
- 1.5 cups eggplant chopped into either cubes or 2” long slices, 1/2” thick, chopped
- 2 teaspoons cornstarch
To Serve
- rice quinoa, or lettuce
For Garnish
- green onion crushed peanuts, and lime juice, or sesame seeds
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
- Store baked eggplant and tofu in a sealed container in the fridge for up to 3 days and reheat in a skillet or oven to crisp again.
- Keep the peanut dressing refrigerated in a covered container for up to 3 days; warm lightly before use to loosen.
- Use tamari instead of soy sauce for gluten-free variation.
- For soy-free versions, substitute soy sauce with coconut aminos and use soy-free tofu alternatives such as pumpkin seed or chickpea tofu.
- To make the sauce peanut-free, replace peanut butter with almond or sunflower butter, and add nuts or seeds as garnish if desired.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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