Spicy Tofu Eggplant Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup low fat/sodium Chicken Broth 1 tsp Cornstarch1 TBS Lite Soy Sauce, 1 TBS Honey1 TBS Peanut Butter1 tsp Sesame Oil1/2 tsp crushed red pepper1 (14 oz package) firm Tofu, drained and cut into strips1 TBS Olive Oil, 3 cloves Garlic, minced1/2 cup low fat/sodium Chicken Broth 8 large fresh white Mushrooms, stemmed and chopped1 medium red Pepper chopped1 small Eggplant, cut into 1 inch chunks1 small Onions cut into thin wedgesCooked Brown rice NOT ADDED INTO NUTRITION INFORMATION1/2 cup green onions sliced thinly for rice
Whisk broth and cornstartch in medium bowl until cornstartch dissolves. Mix in soy sauce, honey, peanut butter, sesame oil and crushed red pepper, set aside.
Heat 1 TBS oil in large skillet or Wok over medium heat. Add garlic and tofu and stir fry until brown, about 3 minutes per side. Remove and drain on paper towels.
Heat 1/2 cup broth in wok. Add the remaining vegetables, over and "steam" for about 5 minutes or until tender. Stir in sauce and tofu, cover, and cook about 8 more inutes.
Serve over 1/2 cup rice sprinkled with green onions.
Each serving = 1 cup approximately, makes about 6 servings,
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
Heat 1 TBS oil in large skillet or Wok over medium heat. Add garlic and tofu and stir fry until brown, about 3 minutes per side. Remove and drain on paper towels.
Heat 1/2 cup broth in wok. Add the remaining vegetables, over and "steam" for about 5 minutes or until tender. Stir in sauce and tofu, cover, and cook about 8 more inutes.
Serve over 1/2 cup rice sprinkled with green onions.
Each serving = 1 cup approximately, makes about 6 servings,
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 143.5
- Total Fat: 9.4 g
- Cholesterol: 0.8 mg
- Sodium: 281.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.7 g
- Protein: 11.9 g
Member Reviews