Sorry for the lack of posts over the holidays. It was nice to relax, eat out, and have someone else cook for me for a change (thanks mom :)) This week I’ll get back to posting more regularly, starting with this awesome dish.
We started out trying to make an eggplant and brussel sprout stirfry, but as the eggplants cooked in the sauce, they fell apart somewhat and became part of the sauce, making it richer and thicker. Delicious! We ate this plain, but for a more filling meal serve over rice or another grain. In total this dish takes about 30 minutes to prepare, making it ideal for getting back into the swing of things this week. Plus it’s healthy and filling – perfect if you’re still feeling sluggish from break!
Tofu and Brussel Sprouts in a Eggplant Lime Peanut Sauce
2 cups brussel sprouts
1 small to medium eggplant
1 onion (yellow or red)
1 cup cubed tofu
2 tbsp peanut butter
1 tbsp miso paste
4 tbsp apple cider vinegar
2 tbsp water
1 tsp ground ginger
3 cloves garlic
2 tsp lime juice
1 tbsp soy sauce
toasted sesame seeds and bean sprouts for garnish
Saute onion in a little vegetable oil until it begins to look translucent. Meanwhile halve brussel sprouts and chop eggplant and tofu into roughly 1-inch cubes. When onions are ready, add in eggplant and brussel sprouts. Cook for about 8 minutes with a lid on, stirring periodically.
Make the sauce by combining all remaining ingredients (besides garnish). Cook the tofu in a separate pan.
Once vegetables are cooked, add in sauce and tofu and cook for two to three more minutes. Remove from heat and divide onto plates. Add bean sprouts and sesame seeds on top. Eat up!