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Tofu and Eggplant
Ingredients
- 3/4 cup water
- 3 tablespoons dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 - 2 teaspoons Asian chili sauce
- 1 teaspoon sugar
- 1 tablespoon cooking oil
- 2 Japanese eggplant, halved lengthwise and sliced 1/4 inch thick
- 1 medium red sweet pepper, seeded and cut into strips
- 1 tablespoon grated fresh, peeled ginger
- 2 - 3 cloves garlic, minced
- 12 - 16 ounces firm tofu, cut into 1/2-inch cubes
- 2 cups hot cooked brown rice
- Cilantro or basil leaves
Directions
1. In a small bowl stir together water, sherry, soy sauce, cornstarch, chili sauce, and sugar; set aside.
2. In a large nonstick skillet or wok heat oil over medium-high heat. Add eggplant and sweet pepper. Cook for 3 to 4 minutes or until eggplant is just tender, stirring often. Remove eggplant mixture from skillet. Add ginger and garlic to skillet and cook for 1 minute. Stir sauce and add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add eggplant mixture and tofu to skillet; gently stir to combine and heat through. Serve over rice. Garnish with cilantro or basil leaves.
Nutrition Facts
(Tofu and Eggplant)
- Servings Per Recipe 4,
- cal. (kcal) 264,
- Fat, total (g) 8,
- sat. fat (g) 1,
- carb. (g) 36,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 3,
- fiber (g) 6,
- sugar (g) 6,
- pro. (g) 11,
- vit. A (IU) 923,
- vit. C (mg) 58,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- sodium (mg) 333,
- Potassium (mg) 513,
- calcium (mg) 202,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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