Thai Spicy Eggplant and Tofu

Name: Thai Spicy Eggplant and Tofu Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp Butter unsalted; 2 1tsp Canola Oil; 1 eggplant peeled (yield from 1-1/4 lb) Eggplant fresh; 3 clove Garlic; 1 medium (2-1/2 dia) Onions raw; 1 tbsp chopped Scallions raw; 0.25 cup Soy Sauce; 2 tsp unpacked Brown Sugar; 1 tbsp Thai Chili Sauce; 2 tbsp Argo 100% Pure Corn Starch; 1 block Tofu firm; .5 cup Kitchen Basic Vegetable Stock (by IAMDIOSA)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 tbsp Butter, unsalted 2 1tsp Canola Oil 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh 3 clove Garlic 1 medium (2-1/2" dia) Onions, raw 1 tbsp chopped Scallions, raw 0.25 cup Soy Sauce 2 tsp unpacked Brown Sugar 1 tbsp Thai Chili Sauce 2 tbsp Argo 100% Pure Corn Starch 1 block Tofu, firm .5 cup Kitchen Basic Vegetable Stock (by IAMDIOSA)

Directions

Mix soy, sugar, stock, cornstarch and chili sauce in a small bowl and set aside. Cube tofu and saute in 1/2 of the oil and butter until golden on all sides. Remove from pan, add rest of the oil and butter. Peel eggplant and slice into ribbons (about 1/4 - 1/2" wide, place in pan and saute until cooked. Add reserved soy mixture and coat eggplant, add tofun and heat through. Serve on steamed rice if you wish.

Serving Size:�Make 4 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 181.3
Total Fat: 8.8 g
Cholesterol: 7.8 mg
Sodium: 962.7 mg
Total Carbs: 19.3 g
Dietary Fiber: 4.3 g
Protein: 9.3 g

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