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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,
- Calories 264,
- Protein (gm) 11,
- Carbohydrate (gm) 36,
- Fat, total (gm) 8,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 6,
- Vitamin A (IU) 923,
- Vitamin 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 (DV %) 202,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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