Baked Eggplant and Tofu in Peanut Sauce

Baked eggplant and tofu in a brilliant fast and flavorful peanut sauce is a one-pan meal that’s tremendous versatile! You may simply make this recipe gluten-free, soy-free, and even nut-free! Serve with rice, quinoa, or as lettuce wraps.

It is a tremendous fast peanutty recipe. I had a bunch of eggplant left, so I made a decision to make use of it with the tofu. I made this simple peanut butter satay sauce after which tossed the tofu and eggplant in it after which baked it. You can even pan fry the combination till crispy, if you happen to’d choose that to baking. 

Both means, it’s a very easy eggplant and tofu recipe. It’s simply 2 Steps, 1 Pan, 1 Bowl recipe that wants quarter-hour of energetic time. Simply combine all of the substances for the sauce in a bowl, reserving a couple of tablespoons for drizzling later. Add your eggplant and tofu to the bowl of sauce, toss, and both bake or pan fry. Serve with rice or quinoa or add this to lettuce wraps.

You can even combine this up to make use of different veggies moreover eggplant, like broccoli, cauliflower, mushrooms or bell pepper! Or use extra tofu. Eggplant and tofu go properly collectively Particularly coated on this flavorful satay-style peanut sauce.

Why You’ll Love Eggplant and Tofu in Peanut Sauce

• 1-bowl, 1-pan meal
• prepared in underneath an hour, 15 minutes energetic time
• crispy tofu and tender, crispy eggplant in flavorful peanut sauce
• versatile! Simply made gluten-free and even peanut-free, soy-free, and/or nut-free
• serve how you want: over rice, quinoa, or as lettuce wraps

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Baked Eggplant and Tofu in Peanut Sauce

Baked eggplant and tofu in a brilliant fast and flavorful peanut sauce is a one-pan meal that’s tremendous versatile! You may simply make this recipe gluten-free, soy-free, and even nut-free! Serve with rice, quinoa, or as lettuce wraps.

Servings: 3

Energy: 245kcal

Writer: Vegan Richa

Components

For the Peanut Butter Satay Sauce

• 4 tablespoons clean peanut butter , delivered to room temperature or warmed in microwave
• 2 tablespoons soy sauce or use tamari for gluten-free
• 1.5 tablespoon lime juice
• 1 tablespoon ginger garlic paste or use finely minced ½ inch of ginger and a couple of cloves of garlic
• 1 tablespoon sambal oelek or different Asian chili sauce, or you should utilize gochujang for various flavors. Use extra for spicier
• 2 teaspoons toasted sesame oil
• 1.5 tablespoon maple syrup
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Eggplant and Tofu

• 7 ounces (198.45 g) agency or additional agency tofu pressed for quarter-hour then cubed or torn into natural shapes
• 1.5 cups (123 g) chopped eggplant chopped into both cubes or 2” lengthy slices, ½” thick
• 2 teaspoons cornstarch

For Garnish

• inexperienced onion, sesame seeds or crushed peanuts, and lime juice

Directions

• Preheat the oven to 415° F (213° C). Press and dice the tofu, if you have not already. You may dice it into ¾” cubes or tear it into natural shapes. Slice the eggplant, if you have not already. No must peel

Make the peanut sauce.

• Add the entire peanut satay sauce substances to a bowl, and whisk rather well to mix. The peanut butter ought to combine in totally (heat the combination in microwave if the peanut butter is simply too strong)

• Reserve 2-3 tablespoons of this sauce to make use of as dressing for later. (Skinny the dressing sauce out with a little bit water or some extra lime juice and put aside)

• To the bowl of remaining sauce, add the two teaspoons of cornstarch and blend properly.

• Add the sauce to the tofu and eggplant, tossing properly in order that the entire tofu and eggplant are totally coated with the sauce. If the sauce is simply too thick to coat, drizzle in a little bit little bit of heat water to assist the sauce loosen a little bit bit and coat the entire tofu and eggplant.

Bake the eggplant and tofu.

• Unfold the eggplant-tofu combination evenly onto a parchment-lined baking dish, and bake for 20 to 25 minutes. Test in on the 20-minute mark. If the eggplant shouldn’t be cooked but, cowl the dish with the parchment and proceed to bake for one more 5-10minutes. You can even stir them if they are not too caught to the paper presently to proceed to bake.

• As soon as the eggplant is cooked and tofu is crisp on among the edges, take away the baking dish from the oven.

Or stir fry the eggplant and tofu as an alternative.

• Sprinkle an additional teaspoon of cornstarch all around the tofu and eggplant, tossing to coat properly.

• Warmth a big skillet over a medium-high warmth, add 2 teaspoons of oil. As soon as the oil is scorching, switch the tofu and eggplant combination to the skillet, and unfold evenly. If it doesn’t all match within the skillet, then you are able to do it in two batches. You do not need to overcrowd the skillet.

• Hold cooking till the eggplant and tofu are crisp on many of the edges. The eggplant also needs to be mushy within the center. This takes about 3 to 4 minutes on either side, and you’ll have to flip it not less than 2 to three instances.

To serve.

• Add your rice or quinoa to a bowl, prime with the baked eggplant and tofu, and drizzle on the reserved peanut sauce. Sprinkle with inexperienced onion, crushed peanuts, and lime juice, and serve.

• To make lettuce wraps, add the eggplant and tofu to lettuce leaves, prime with some inexperienced onion, crushed peanuts, reserved peanut sauce, and serve.

Video

Notes

Storage: Retailer the baked tofu and eggplant in a closed container within the fridge for upto 3 days. Reheat on a skillet or bake for 5-10 minutes to crisp up and serve. Retailer the dressing in a closed container within the fridge for upto 3 days. Frivolously heat it to loosen it a bit and use 
To make this gluten-free, use tamari.
Soy-free, use coconut aminos as an alternative of soy sauce and pumpkin seed tofu, chickpea tofu, or your favourite soy free vegan meat substitute.
To make this peanut-free, use almond butter as an alternative or peanut butter, or to make it nut free use solar butter. High with nuts or seeds of alternative, as wanted.

Diet

Diet Info

Baked Eggplant and Tofu in Peanut Sauce

Quantity Per Serving

Energy 245
Energy from Fats 108

% Each day Worth*

Fats 12g18%

Saturated Fats 2g13%

Polyunsaturated Fats 5g

Monounsaturated Fats 5g

Sodium 714mg31%

Potassium 314mg9%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 10g11%

Protein 13g26%

Vitamin A 21IU0%

Vitamin C 6mg7%

Calcium 110mg11%

Iron 1mg6%

* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.

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Components and Substitutions

• clean peanut butter – That is the bottom in your peanut sauce. Use a seed butter, like solar butter, for nut-free, if wanted.
• soy sauce – Use tamari for gluten-free or coconut aminos for soy-free.
• lime juice – For refreshing taste and tang.
• ginger garlic paste – Provides the sauce such an incredible taste! You should use minced ginger and garlic as an alternative of the paste.
• sambal oelek – Provides taste and a little bit warmth. You should use different Asian chili sauce and even gochujang, if you happen to like.
• sesame oil – For deeper taste within the sauce.
• maple syrup – Somewhat sweetness brings out the flavors within the peanut sauce.
• salt and pepper – To season the sauce.
• eggplant and tofu – Slice the eggplant into cubes or ½″ by 2″ items. Use agency or additional agency tofu that you just press and dice or tear into bit-sized items.
• cornstarch – Helps the eggplant and tofu get crispy within the oven or within the stir fry. Use different starch as substitute
• rice, quinoa, or lettuce cups – To serve.
• garnishes – High this with some reserved satay sauce, inexperienced onion, crushed peanuts or sesame seeds , and lime juice.

The best way to Make Eggplant and Tofu in Peanut Sauce

Preheat the oven to 415° F (213° C). Press and dice the tofu, if you happen to haven’t already. You may dice it into ¾” cubes or tear it into natural shapes. Slice the eggplant, if you happen to haven’t already.

Make the peanut sauce. 

Add the entire peanut satay sauce substances to a bowl, and whisk rather well to mix. The peanut butter ought to combine in totally.

Reserve 2-3 tablespoons of this sauce to make use of as dressing for later. You can even skinny that reserved sauce out with a little bit water or some extra lime juice to make it into only a thinner consistency. 

To the bowl of remaining sauce, add the two teaspoons of cornstarch and blend properly.

Add to the tofu and eggplant and toss properly to coat. If the sauce is getting a bit too thick, drizzle in a little bit little bit of heat water or broth to assist the sauce loosen a little bit bit and coat the entire tofu and eggplant. 

Now, bake the eggplant and tofu.

Unfold the eggplant-tofu combination evenly onto a parchment-lined baking dish, and bake for 20 to 25 minutes. Test in on the 20-minute mark. If the eggplant is nearly cooked or issues are beginning to scorch an excessive amount of, transfer it round and canopy the dish with parchment paper and bake for two minutes. If the eggplant shouldn’t be cooked but, cowl the dish with the parchment and proceed to bake for one more 5 -10 minutes. You can even stir these in the event that they aren’t too caught to the paper presently to proceed to bake.

As soon as the eggplant is cooked and tofu is crisp on among the edges, take away the baking dish from the oven. 

Alternatively , you may stir fry the eggplant and tofu as an alternative.

Sprinkle an additional teaspoon of cornstarch all around the tofu and eggplant, tossing to coat properly.

Warmth a big skillet over a medium-high warmth, and add 2 teaspoons of oil. As soon as the oil is scorching, switch the tofu and eggplant combination to the skillet, and unfold evenly. If it doesn’t all match within the skillet, then you are able to do it in two batches. You don’t need to overcrowd the skillet. 

Hold cooking till the eggplant and tofu are crisp on many of the edges. The eggplant also needs to be mushy within the center. This takes about 3 to 4 minutes on either side, and you’ll have to flip it 2 to three instances.

Then, you’re able to serve!

To Serve: Add your rice or quinoa to a bowl, prime with the eggplant and tofu, and drizzle on the reserved peanut sauce. Sprinkle with inexperienced onion, crushed peanuts, and lime juice, and serve. 

To make lettuce wraps, add the eggplant and tofu to lettuce leaves, prime with some inexperienced onion, crushed peanuts, and lime juice, and serve.