Tofu and Eggplant

This 30-minute meal includes tofu, vegetables and brown rice, which makes it a complete vegetarian dinner.

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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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
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
cloves garlic, minced
12
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)
    Per serving:
  • 264 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 333 mg sodium,
  • 36 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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