This was so good the first time my friend made it for me that it had to be one of the first dishes I made out of my new cookbook. Justine’s spin on the dish is fantastic so this is what I’m sharing with the rest of you! I didn’t get a finished photo unfortunately. We were too eager to eat it, I guess!

This meal went well with Pad Thai.

Justine’s Thai Peanut Tofu

  • 1 small Eggplant, cubed
  • 2 packages Extra Firm Organic Tofu, cubed
  • 1 cup crunchy Peanut Butter (Or almond if you prefer)
  • .5 cup Safflower, Sunflower or Canola oil
  • .5 cup Tamari
  • .33 cup fresh Lemon Juice
  • 3 tsp Garlic, crushed
  • 3 tbsp Ginger, grated
  • 1 Jalapeno, chopped finely
  1. Preheat oven to 400′
  2. Chop up eggplant and toss with a little salt and sit aside while you make the sauce to help with any bitterness.
  3. Blend all but eggplant and tofu in processor until just mixed.
  4. In a baking dish combine and coat eggplant and tofu cubes with sauce.
  5. Bake for 1 hour, stirring every 20 minutes. You want the tofu to come out evenly browned and a bit crunchy.

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One Response to Justine’s Thai Peanut Tofu

  1. Krista says:

    Oh my, I can’t wait to have this again. Thanks for posting the recipe!

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