Eggplant and Tofu in Spicy Garlic Sauce

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1lb tofu3Tbs soy sauce1/2tsp sesame oil4 small eggplants about 1 1/2lbs total, peeled and sliced into 1" strips 2" long1/3C water6-8 garlic cloves minced1 inch peeled fresh ginger, grated3/4C veggie broth1Tbs vegetarian hoisin sauce3Tbs soy sauce3Tbs seasoned rice vinegar1/2Tbs sesame oil1/2Tbs granulated sugar1tsp hot chili garlic sauce1Tbs tomato paste1 tomato, coarsely choppedSprinkling of sesame seeds for garnish, optional
Directions
Cut the tofu into 1/2 inch slices and press them lightly between towels to get the moisture out. Combine the 3Tbs soy sauce with the 1/2tsp sesame oil. Marinate slices while prepping the eggplant.
Heat an oiled, non-stick skillet until hot. Cook until browned on all sides. Remove from the skillet and cut each slice into 8-10 cubes. Set aside.
Heat and oiled, non-stick wok or large skillet and add the eggplant and 1/3C water. Cover and cook stirring often until eggplant begins to brown. Add the garlic and ginger and cook for 2 more minutes.
Add all remaining ingredients except the tomato, sesame seeds, and tofu. Simmer until all the eggplant slices are cooked. They will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Serve over brown rice and sprinkle with sesame seeds.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LERIN26.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 256.0
  • Total Fat: 10.0 g
  • Cholesterol: 0.1 mg
  • Sodium: 2,197.0 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 16.6 g

Member Reviews
  • MARTHA324
    Delicious and almost like Chinese takeout but better iMO. I used Gardein "chicken" strips rather than tofu, plain water and sherry instead of rice vinegar (I was out). Ended up adding more water at the end. Will definitely make this again. - 8/16/18
  • CRACKSAMMICH
    This is a favorite of my family and tastes similar to the Chinese takeout from down the street, except less salty and oily. - 1/30/11
  • KARIAZ7777
    I saw this recipe at fatfree vegan and tried it tonight. Very good. I used water instead of broth and unseasoned rice vinegar for seasoned. I used 2 regular big eggplants and 14oz xfirm tofu. Susan's nutritional data is different. Lower. Wondering if this data includes the rice. - 12/8/10