Eggplant and Tofu Stir Fry

Name: Eggplant and Tofu Stir Fry Recipe
Yield: 4
Ingredients: Eggplant fresh 1 eggplant unpeeled (approx 1-1/4 lb (remove); Tofu extra firm 1 block (remove); Broccoli fresh 1 cup chopped (remove); Onions raw 1 cup chopped (remove); *Soy Sauce .25 cup (remove); Annie Chun's Pad Thai Rice Noodles 8 oz (remove); Robert Rothschild Cherry Pomegranate Habanero Sauce 4 tbsp (remove)

Number of Servings: 4

Ingredients

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)Tofu, extra firm, 1 block (remove)Broccoli, fresh, 1 cup, chopped (remove)Onions, raw, 1 cup, chopped (remove)*Soy Sauce, .25 cup (remove)Annie Chun's Pad Thai Rice Noodles, 8 oz (remove)Robert Rothschild Cherry Pomegranate Habanero Sauce, 4 tbsp (remove)

Directions

Saute tofu in sesame oil to crispy. Add in eggplant and rest of ingredients. Add sauce of soy sauce, cherry pomegranate, and a little wasabi.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user ERINKRESS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 394.6
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 921.0 mg
Total Carbs: 67.4 g
Dietary Fiber: 6.4 g
Protein: 19.4 g

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