Spicy Eggplant with tofu, broccoli, and bean sprouts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 Tbsp Vegetable Oil1 tsp Crushed Red Pepper1 large Eggplant, skin on, cut into bite-sized cubes.1 medium Onion, coarsely chopped1 medium red bell pepper, coarsely chopped4 cloves garlic2 Tbsp white vinegar3 Tbsp Soy Sauce1 Tbsp packed brown sugar1 Tbsp Cornstarch1 oz fresh Basil leaves, coarsely chopped1 pkg (14 oz) firm tofu, cubed1 cups chopped fresh broccoli1/2 cup beansprouts
Heat a large skillet or wok over high heat. Add oil and crushed red pepper, and allow to sizzle for 15 or 20 seconds. Brown the tofu on all sides and set aside
Add eggplant and broccoli, toss, and cook for 5 minutes, stirring every minute or so, until the eggplant just begins to char.
Add onion, red pepper and garlic, and continue stir-frying for 3 more minutes.
Return Tofu to the pan, drizzle with vinegar and soy sauce, sprinkle with sugar and cornstarch, then toss to coat evenly. Cook about 1 more minute to thicken the sauce, then remove from heat, add the basil leaves and toss.
Serving Size: Makes 3 servings
Add eggplant and broccoli, toss, and cook for 5 minutes, stirring every minute or so, until the eggplant just begins to char.
Add onion, red pepper and garlic, and continue stir-frying for 3 more minutes.
Return Tofu to the pan, drizzle with vinegar and soy sauce, sprinkle with sugar and cornstarch, then toss to coat evenly. Cook about 1 more minute to thicken the sauce, then remove from heat, add the basil leaves and toss.
Serving Size: Makes 3 servings
Nutritional Info Amount Per Serving
- Calories: 334.6
- Total Fat: 15.7 g
- Cholesterol: 0.0 mg
- Sodium: 947.5 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 12.2 g
- Protein: 17.9 g
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