Sautéed Eggplant, Tofu and Cucumber with Peanut Sauce | RICARDO

Ingredients

• 3/4 cup (180 ml) vegetable broth
• 2 tbsp (30 ml) peanut butter
• 1 tbsp (15 ml) hoisin sauce
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) sambal oelek
• 1 lb (450 g) firm tofu, cubed
• 2 Chinese eggplants, cubed
• 1/4 cup (60 ml) vegetable oil
• 2 tsp fresh ginger, finely grated
• 1 garlic clove, finely grated
• 3 Lebanese cucumbers, cut diagonally into 1/4-inch (5 mm) slices
• 2 tbsp roasted peanuts, crushed
• 2 green onions, thinly sliced