Spicy Thai Eggplant & Tofu

• 8 ounces firm tofu
• 1/2 eggplant
• 1/2 onion
• 4 garlic cloves
• 1 dash red peppers or 1 dash cayenne
• 16 ounces rice noodles
• 1/4 cup peanut sauce
• 1/4 cup peanuts
• 2 tablespoons extra virgin olive oil
• 1 cup cooked broccoli

1. Put water on to boil according to rice noodle directions.
2. Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
3. In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
4. Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
5. When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
6. Bon apetit!
7. *I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.

tofu, eggplant, onion, garlic, red peppers, rice noodles, peanut sauce, peanuts, extra virgin olive oil, broccoli

Taken from www.food.com/recipe/spicy-thai-eggplant-tofu-352985 (may not work)