- 220g firm tofu (1 drained block)
- 1 tbsp soy sauce
- 90ml vegetable broth or water
- 1 tbsp natural peanut butter
- 1 eggplant
- 1 tsp fresh ginger
- 1 small garlic clove
- ½ cucumber
- Roasted peanuts, to taste
- Chopped chives, to taste
- Extra virgin olive oil
- Ground black pepper
- Salt
Instructions
- Drain the tofu, wrap it in several layers of paper towels, and gently press to remove excess moisture. Cut into small, bite-sized cubes.
- In a bowl, whisk together the broth, soy sauce, and peanut butter until smooth. Set aside.
- Wash and cut the eggplant into cubes slightly larger than the tofu. Peel and finely grate the ginger until you have 1 teaspoon; grate the garlic clove and set both aside. Wash and slice the cucumber into rounds or half-moons.
- Heat a large, non-stick skillet over high heat and stir-fry the eggplant until well-browned. Season with salt and pepper, then add the ginger and garlic, stirring for 1-2 minutes.
- Add the sauce, reduce the heat slightly, and stir. Cook for a couple of minutes until the sauce thickens. Add a bit more broth or water if it reduces too quickly and the eggplant is still slightly firm.
- Finally, add the tofu and cucumber, stir-frying everything for another 1-2 minutes. Serve topped with chopped chives and crushed roasted peanuts.
