Spicy Thai Eggplant Tofu Recipes

SPICY THAI EGGPLANT & TOFU

Spicy Thai Eggplant & Tofu image

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!

Provided by Momma Emi

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 601.5, Fat 14.5, SaturatedFat 2.3, Sodium 233.2, Carbohydrate 105.2, Fiber 6.7, Sugar 3.2, Protein 12.8

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