Eggplant and Tofu Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients3 tablespoons vegetable oil1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks2 garlic cloves, minced1 pound eggplant, cut into 1- by 3-in. strips1 small red or green bell pepper, cut into 1-in. pieces1/3 cup reduced-sodium soy sauce2 tablespoons sugar2 tablespoons oyster sauce1/4 cup fresh basil leaves
1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.
Note: Nutritional analysis is per serving.
Nutritional Information
Calories:
263 (55% from fat)
Protein:
14g
Fat:
16g (sat 2.4)
Carbohydrate:
21g
Fiber:
3.3g
Sodium:
1170mg
Cholesterol:
0.0mg
Number of Servings: 4
Recipe submitted by SparkPeople user KIRSTN617.
2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.
Note: Nutritional analysis is per serving.
Nutritional Information
Calories:
263 (55% from fat)
Protein:
14g
Fat:
16g (sat 2.4)
Carbohydrate:
21g
Fiber:
3.3g
Sodium:
1170mg
Cholesterol:
0.0mg
Number of Servings: 4
Recipe submitted by SparkPeople user KIRSTN617.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 17.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,267.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 6.0 g
- Protein: 16.1 g
Member Reviews