Spicy Eggplant and Tofu

For Meatless Monday this week I wanted to try something with peanut sauce.  I found this recipe and since we don't have eggplant very often I thought this would be something tasty and delicious.  Plus we had mushrooms and broccoli that needed to be used.  

Ingredients

2 tablespoons extra virgin olive oil

8 ounces firm tofu

1 small eggplant

1 small onion

1 package mushrooms

1 cup broccoli

4 garlic cloves

1 dash red peppers or 1 dash cayenne

1/4 cup peanut sauce

white pepper, optional

1.  Slice tofu into bite sized pieces.  Place in bowl and toss with cornstarch.
2.  In a large skillet add olive oil and pan fry tofu over medium high heat.  Allow to cook at least 5 minutes on each side or until brown.  Remove tofu from the pan.
3.  Add eggplant, onion, mushrooms and broccoli and sautee to hot pan. Allow to cook for 6-8 minutes or until broccoli turns a bright green and onion is browning.
4.  Place tofu back in pan with a 1/4 of peanut sauce.  Add red pepper and a dash or white pepper.  Cook for 2-3 minutes.  Turn heat to low and simmer for at least five minutes, the longer it simmers the better for flavor.
5.  Serve over rice or noodles.