A delicious scramble of tofu, sweet potatoes, and custard-y eggplant with a decadent peanut sauce! You will enjoy Tofu, Sweet Potato, and Eggplant Scramble with Peanut Sauce!
I love Japanese sweet potatoes so much, they have become my favorite. I was in the mood for peanut sauce, saw the Japanese sweet potatoes at the store, and love the custard-like texture of well cooked eggplant, so whipped up Tofu, Sweet Potato, and Eggplant Scramble with Peanut Sauce!
The picture of the dish includes Thai Basil and pickled Fresno chilis on top of the dish!
Ingredients
- Sweet potatoes
- Tofu
- Chinese (or other) eggplant
- Peanut Sauce
- Thai basil
- Red Thai Rice
See recipe card for quantities.
Sweet potatoes give a faint sweetness to this dish. I used Japanese sweet potatoes, which are now my favorite sweet potato. I love the texture and taste. Next comes Stokes Purple Sweet Potatoes.
What can I say? I love eggplant so much! The flavor is slightly bitter and earthy and, when the eggplant is cooked well, gives a custardy, creamy texture that is amazing.
Peanut sauce gives a rich, decadent contrast to this dish. Check out our Asian Peanut Sauce recipe for one of our favorites.
The Thai basil is optional, but awesome if you can use it. It provides a spicy, sweet note with touches of anise.
I used Red Thai Rice as the grain for this dish.
Instructions
Step 1: Start your rice cooking!
Put the skillet over medium heat. When the pan is hot, add cooking oil. When the oil is shimmering, add the diced potatoes.
Step 2: Cook the potatoes until they are browned, about 15 minutes.
Step 3: Add the tofu to the skillet.
Step 4: Cook the tofu for 5 minutes.
Step 5: Add the eggplant. Cook until the eggplant is soft, about 15 minutes. Stir occasionally.
Step 6: About halfway through cooking the eggplant, add about ¼ cup of water to deglaze the pan. Deglazing will loosen up the food that is stuck to the bottom of the pan and help the eggplant get softer faster. Mix the contents after deglazing.
Substitutions
If you cannot eat soy, use a non-soy based tempeh. Chickpeas would also be excellent!
Variations
Sauté onions in the pan before adding the potatoes.
Add hot peppers directly to the dish while cooking it.
Equipment
- 1 knife
- 1 cutting board
- 1 skillet with a lid
- 1 spatula
Storage
You can store Tofu, Sweet Potato, and Eggplant Scramble with Peanut Sauce in an airtight container in the fridge for for 3-4 days.
It can be frozen for a couple of months.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Tofu, Sweet Potato, and Eggplant Scramble with Peanut Sauce:
Recipe
Tofu, Sweet Potato, and Eggplant Scramble With Peanut Sauce
Equipment
- 1 knife
- 1 cutting board
- 1 Skillet with lid
- 1 spatula
Ingredients
- 1 ½ pounds sweet potato Preferably Japanese, but can be any kind
- 15.5 oz tofu extra firm
- 1 ¾ pounds eggplant apanese or Chinese best, but any kind
- ¼ cup Thai basil optional
- 1 cup peanut sauce
Instructions
- Chop the sweet potatoes into small cubes.
- Heat the skillet. When hot, add cooking oil. When oil is shimmering, add the potatoes. Stir. Cook until the potatoes have browned, about 15 minutes.
- Cube the tofu. Add to the potatoes. Cook until the tofu has browned somewhat, about 5 minutes.
- Cut the eggplant into fingers. Place the eggplant into the pan. Stir. Cover with a lid, stirring every once in a while. Cook until the eggplant is silky, about 15 minutes.
- About halfway through cooking the eggplant, add about ¼ cup of water to deglaze the pan. Deglazing will loosen up the food that is stuck to the bottom of the pan and help the eggplant get softer faster. Mix the contents after deglazing and re-cover with the lid.
- Shred the Thai basil, if used.
- Serve the scramble topped with the Thai basil and the peanut sauce.
- Enjoy!
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