Eggplant Brussels sprouts and tofu in black bean garlic sauce

Name: Eggplant Brussels sprouts and tofu in black bean garlic sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 T. oil; 1 C. onions chopped; 4 C. eggplant chopped; 3 C. Brussels sprouts; 1 pkg. extra firm tofu drained & cubed; 2 T. black bean and garlic paste; 2 C. water; 1 1/2 T. cornstarch

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 6

Ingredients

2 T. oil1 C. onions, chopped4 C. eggplant, chopped3 C. Brussels sprouts1 pkg. extra firm tofu, drained & cubed2 T. black bean and garlic paste2 C. water 1 1/2 T. cornstarch

Directions

Mix together the soy sauce, bean paste, hoisin, pepper flakes, and sugar in a small bowl. Saute the onions in the oil on high heat for a bit until just turning brown. Stir, and if it looks too dry, add a few tablespoons of water to help it along. Add eggplant, garlic, and pre-mixed sauce and stir to coat. Mix in 2 cups of water and let simmer. In a small bowl or cup, put in the cornstarch (first), then add a little water to dissolve. Add this to the mix to thicken it up.

Number of Servings: 6

Recipe submitted by SparkPeople user HEINA5531.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 162.8
Total Fat: 9.7 g
Cholesterol: 0.0 mg
Sodium: 177.2 mg
Total Carbs: 15.9 g
Dietary Fiber: 5.1 g
Protein: 10.9 g

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