Karen's Tofu-Eggplant Stirfry
- Number of Servings: 2
Ingredients
1 Chinese eggplant (12 inches long/2 cups)1/4 red onion1/2 baby zucchini6 portabello button mushrooms (1/2cup sliced)1/2 bx Tofu (4 oz)1/2 cup Snow Pea PodsGarlic,1 large clove, choppedSesame oil, 2 tbsp gradually addedMrs Dash, dashTamari, dash to 1 Tbsp1/2 tsp chili sesame oilSalt and pepper to taste
1. Heat 1 tbsp sesame oil on high heat, add tofu (cut into cubes); Cook until golden brown. Set aside. Save oil and juice in pan.
2. Reheat, add vegetables, continue to cook over high heat- stir fry until eggplant is golden brown.
3. Add tofu, Tamari, last TBSP sesame oil and seasonings. Reheat.
4. Serve with Jasmine or brown rice.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user DRKPKING.
2. Reheat, add vegetables, continue to cook over high heat- stir fry until eggplant is golden brown.
3. Add tofu, Tamari, last TBSP sesame oil and seasonings. Reheat.
4. Serve with Jasmine or brown rice.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user DRKPKING.
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 10.3 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.8 g
- Protein: 9.8 g
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