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Tofu and Eggplant

Makes: 4 servings

Start to Finish 30 mins

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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