Tofu, Sweet Potato, and Eggplant Scramble With Peanut Sauce
A delicious scramble of tofu, sweet potatoes, and eggplant with a decadent peanut sauce! You will enjoy 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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