Spicy Thai Eggplant & Tofu

Name: Spicy Thai Eggplant & Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 ounces firm tofu; 1/2 eggplant; 1/2 onion; 4 garlic cloves; 1 dash red peppers or 1 dash cayenne; 16 ounces rice noodles; 1/4 cup peanut sauce; 1/4 cup peanuts; 2 tablespoons extra virgin olive oil; 1 cup cooked broccoli

(2)

Recipe by Momma Emi

This meal is quick, easy and is very pleasing to the palate. It's always a hit in my house. My brother, who is a vegetarian made this for me a few years ago and I have added a little to it. Thanks Trev!

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

8

ounces firm tofu
¹⁄₂

eggplant
¹⁄₂

onion
4

garlic cloves
1

dash red peppers or 1 dash cayenne
16

ounces rice noodles
¹⁄₄

cup peanut sauce
¹⁄₄

cup peanuts
2

tablespoons extra virgin olive oil
1

cup cooked broccoli

DIRECTIONS

Put water on to boil according to rice noodle directions.
Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
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.
Bon apetit!
*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.

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