Tofu and Eggplant teriyaki

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.8 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 15.8 g

View full nutritional breakdown of Tofu and Eggplant teriyaki calories by ingredient
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Tasty, quick and nutritious low calorie vegetarian supper (serves 4) Tasty, quick and nutritious low calorie vegetarian supper (serves 4)
Number of Servings: 4


    1 cup of long grain rice boiled
    1 egg plant cubed
    1 red bell pepper cubed
    1 medium onion - thickly sliced
    1 clove of garlic crushed
    2 tbsp canola or vegetable oil
    Jar or packet of teriyaki sauce
    1 block of tofu (500g)


Cut the tofu into cubes and marinade in about a 1/3 of the teriyaki sauce
Boil the rice as per packet instructions
heat the oil in a wok and add the garlic and eggplant - toss, keeping moving to prevent burning and to ensure the oil is evenly spread amongst the eggplant
When the egg plant begins to soften 3-4 minutes, add the onion, bell pepper and rest of the teriyaki sauce. Stir and cook for another 5 minutes, until the onion and pepper are heated through but are not soft
Remove the vegetable to one side and add the tofu to the wok - cook until slightly brown and firm. Carefully add back the rest of the vegetables and stir gently to ensure everything is heated through
Serve with the boiled rice and soy sauce/tamari

Number of Servings: 4

Recipe submitted by SparkPeople user MANDYDE.

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