We had family come this past weekend, and when visitors come, P and I immediately check into vacation mode (as if we don’t take enough advantage living on an island already).  We spend all day at the beach, rather than stay an hour or two to surf, and drive around the island a lot more.  It’s great, and we often think while we’re kickin’ it with the friends or fam that we should devote more weekend days like this.

So this past Saturday we had a cousin reunion and were all at the beach.  P and I were teaching my cousin’s kids how to surf, and let me tell ya, those little ones catch on quick!  The two of us definitely had our workout for the weekend as we pushed the girls out on their boards, swam back to shore to get them, and then pushed them back into the ocean for another go. “Let’s do it again!” they’d say.  Muscles = tired .  No wonder why those surf camp instructors are so fit!

After some time, we’d head back on the sand and my cousin, who was obsessed with going to Chinatown during her vacation, would continually pop out goodies from her cooler like a true Vietnamese mom.  I mean, it was the best beach eating ever!  She had steamed mini char-siu pork buns, dim sum goodies (I know – at a beach, but it was great!), lychees, mangoes, tamarind candy, Vietnamese sticky rice, the list goes on.  It was super hilarious.  Not to mention my other cousin who brought three kinds of fresh poke (pronounced po-kay).  Talk about deeelish.

So after grazing on what I’d call “vacation foods” for a weekend, I figured it was back to normal eating.  I had some Japanese eggplants, a block of tofu, and some fragrant Thai basil calling my name from the fridge.  The tender, melt-in-your-mouth eggplant and crisp tofu paired up perfectly with some whole-grain thin spaghetti that I tossed with some ground peanuts and my hoisin-peanut sauce.  And totally satisfying – I mean, how could it not be?  Save some to pack for lunch tomorrow – you’ve got the perfect meal full of protein, fiber, and complex carbohydrates that will definitely not put you into a blood sugar slump mid-day.

Japanese Eggplant and Tofu with Peanut Noodles

serves about 4

4 cups cooked Barilla thin spaghetti (about 1/2 of a 14.5-ounce package)

1 package extra-firm tofu, sliced into 1″ x 4″ pieces

2 Japanese eggplants, sliced diagonally into 1/2″ slices

1 tsp salt

2 Tbsp hoisin sauce

1 Tbsp reduced-fat peanut butter

1 tsp chili paste

1 1/2 tsp brown sugar

1/2 tsp low-sodium soy sauce

1/2 tsp sesame oil

1 1/2 Tbsp olive oil, divided

3/4 cup water

4 cloves garlic, minced

1/3 cup Thai basil leaves, sliced thinly

1/4 cup honey-roasted peanuts, ground finely in the food processor

Freshly ground black pepper, to taste

1.  Cook the thin spaghetti according to package instructions; drain and set aside.

2.  Before slicing the tofu, take the tofu out of the package and set a plate on it for about 30 minutes.  This will squeeze out any excess liquid in the tofu, making it easier to cook later.

3.  Place some paper towels on a large baking sheet.  Arrange the eggplant over the paper towels and sprinkle salt on the eggplant.  Set aside for about 15 minutes; you’ll see the eggplants start to “sweat,” getting rid of their excess moisture.  Pat the tops of the eggplants dry and leave aside.

4.  In a small bowl, heat the hoisin sauce and peanut butter for about 15 seconds, until easier to whisk together.  Whisk in the chili paste, brown sugar, soy sauce, and sesame oil.

5.  In a large saucepan over medium heat, heat about 1 Tbsp of the olive oil.  When it’s hot, add the tofu and cook until golden brown on all sides, about 15 minutes.  Take the tofu out and place on a plate with a paper towel to soak up excess oil.

6.  Add the last 1/2 Tbsp of olive oil to the saucepan, and then the slices of eggplant.  Continue to saute; add the lid of the saucepan for a few minutes for faster cooking.  When the eggplant is thoroughly cooked and tender, add it to the tofu on the plate.

7.  Using the same pan, add the water, garlic, and the hoisin mixture you made earlier.  Stir to combine all ingredients and allow to gently simmer.  Add your pasta and Thai basil leaves, allowing the sauce to evenly coat the pasta.  Add the tofu, eggplant, and ground peanuts.  Stir to combine and add black pepper to taste.