UNITS
SCALE
INGREDIENTS
RICE
- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
TOFU AND EGGPLANT
- 1 tbsp Olive oil, extra virgin
- 1 ¾ cup Tofu , firm, diced into small cubes
- 1 tbsp Olive oil, extra virgin
- 2 medium Eggplant, peeled and diced into small cubes
SPICY PEANUT SAUCE
- 6 tbsp Peanut butter
- 4 tbsp Soy sauce
- 3 tbsp Lime juice
- 2 tbsp Maple syrup
- 2 cloves Garlic , minced
- 1 tbsp Ginger , minced
- 4 tsp Sriracha sauce
- ½ cup Water
GARNISH
- For garnish Cilantro , chopped
METHOD
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all liquid, about 20 minutes. Remove from heat and let steam, covered, for 10 minutes.
- In a large skillet over medium-high, heat olive oil. Once hot, add tofu and sauté until golden brown on each side, about 5 to 7 minutes. Transfer to a plate and set aside.
- Using same skillet, heat another tablespoon of olive oil. Once hot, add eggplant and sauté until the eggplant is tender and cooked through, about 5 minutes.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, sriracha and water.
- Once eggplant is tender, add the tofu back to the skillet. Pour in the peanut sauce and stir to coat. Cook to let the eggplant and tofu absorb some of the sauce, about 3 to 5 minutes.
- Using a fork, fluff the rice. Serve with eggplant mixture. Garnish with cilantro.
NOTES
- Additionally, you can garnish mixture with chopped peanuts
- Alternatively, serve eggplant mixture over quinoa
