Pat the tofu dry well and cut it into cubes. Wash and trim the aubergine and dice it too.
Peel the garlic and ginger and grate them finely. Heat the coconut oil in a large frying pan or wok.
Fry the tofu in it until golden brown all over and set aside briefly. Then fry the aubergine in the same pan until it softens and takes on colour.
Add the garlic and ginger to the aubergine and cook gently for a moment. Stir in the peanut butter and soy sauce and loosen with a little water until you have a smooth, thick sauce.
Return the tofu to the pan and toss everything briefly so the sauce is well distributed.
Sprinkle with peanuts before serving. Rice or steamed vegetables go well with it.
Good to know
A dish like this rescues tired evenings. Warm, savoury and pleasantly creamy without feeling heavy. And it gets to the table with very little stress.
Swaps
Tofu → tempeh (more fibre, a slightly stronger flavour); peanut butter → almond butter (also contains unsaturated fats and vitamin E; contains tree nuts); coconut oil → olive oil (more monounsaturated fats); soy sauce → tamari (a usually gluten-free alternative with a similar flavour)
Allergens
Contains soya and peanuts; for children, only serve in suitably small pieces, and in pregnancy the ingredients are usually fine as long as the tofu is well heated and individual allergies are taken into account. Contains: gluten (soy sauce).
