Eggplant & Tofu Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil1 pkg (18oz) firm tofu, drained & cubed2 garlic cloves, minced 1 lb eggplant, cut into strips1 small red bell pepper, cut into strips 1/3 cup lite soy sauce1 Tbsp Splenda1 Tbsp sugar2 Tbsp oyster sauce1/4 cup basil
1. Heat oil in a large wok over high heat, add tofu, and cook, turning tofu gently, until slightly browned, about 5 minutes. Transfer cooked tofu to a plate and set aside.
2. Add eggplant and bell pepper to pan and cook 6 minutes. Add garlic and cook until fragrant and vegetables are tender, about 3 minutes more.
3. In a small bowl, combine the soy sauce, Splenda and oyster sauce and stir well. Pour mixture into pan and cook until heated through, about 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil. Serve immediately.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. Add eggplant and bell pepper to pan and cook 6 minutes. Add garlic and cook until fragrant and vegetables are tender, about 3 minutes more.
3. In a small bowl, combine the soy sauce, Splenda and oyster sauce and stir well. Pour mixture into pan and cook until heated through, about 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil. Serve immediately.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 787.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 4.0 g
- Protein: 9.3 g
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