Spicy Thai Eggplant & Tofu - cooking recipe

Ingredients

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

Preparation

Put water on to boil according to rice noodle directions.
Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
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.
Bon apetit!
*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.