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Tofu and Eggplant

Makes: 4 servings
Start to Finish 30 mins
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 (g) 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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