Tofu with Eggplant in Peanut Sauce Questa ricetta è disponibile anche in italiano
The Peanut Butter
Peanut butter is a protein-packed spread popular around the world. It’s made of ground peanuts — often roasted first — blended into a thick paste.
The final product contains a range of nutrients that may offer health-boosting benefits. However, it’s important to check the label when buying peanut butter. Many brands today add ingredients like sugar, vegetable oil, and trans fats that can reduce its nutritional value.
Natural peanut butter is available at health food stores and specialty grocers, and can be easily found online. Look for a product that contains no additives other than a little salt.
You can also make peanut butter at home by blending peanuts in a food processor until you reach your desired texture.
- Vitamin E
- Niacin (B3)
- Vitamin B6
Peanut butter is also a good source of copper, a mineral that helps maintain our bone health, immune function, and blood vessels. Some research suggests that getting enough copper in your diet may reduce your risk for osteoporosis and heart disease. (source webmd.com)
Tofu with Eggplant in Peanut Sauce Recipe
Tofu with Eggplant in Peanut Sauce
- If your peanuts aren't already roasted, put them in a hot pan for a few moments, turning them constantly to avoid burning, then set them aside. If you have already roasted peanuts go directly to the next step.
- Slice the aubergines into strips about 2-3 cm long and about 1 cm thick.
- Heat the vegetable oil in a pan, then add the eggplant and sauté over medium-high heat until soft (this will take about 10 minutes, making sure to turn them continuously. If they absorb the oil quickly, add very little water to avoid burning them; the aubergines will be ready as soon as it is possible to easily insert a toothpick into their pulp).
- Add the tofu cubes to the pan with the aubergines and heat them for a few moments, taking care to mix them carefully to avoid breaking the veggies.
- In the meantime, combine all the ingredients for the sauce in a small bowl and mix until they are well incorporated.
- Combine the peanut and soy sauce in the pan, mix well, making sure to cover the tofu and vegetables well, and let it cook for a couple of minutes.
- Serve the tofu with eggplant in peanut sauce warm, finished with whole roasted peanuts and chopped spring onions.
- For a complete dish, serve over steamed rice or noodles.