Eggplant and Tofu Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 79.9
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.9 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.9 g

View full nutritional breakdown of Eggplant and Tofu Stir-Fry calories by ingredient
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Submitted by: MICKIE27


Easy to prepare, filling and tasty. Easy to prepare, filling and tasty.
Number of Servings: 4


    -2 garlic cloves, minced
    -1 tsp fresh ginger, finely grated
    -1 medium eggplant (or two Japanese eggplants)
    -1/2 350-g package extra-firm tofu
    -2 TBSP oyster-style sauce
    -1 to 2 tsp hot chili-garlic sauce
    -1 1/2 tsp orange zest
    -1 green onion, thinly sliced


If you want this recipe to be vegetarian, make sure you use "oyster-style" sauce and not regular oyster sauce. They both work though.


1. Heat a pan over medium heat. Add 2 TBSP of water (for sautéing without oil).

2. Add garlic and ginger. Sauté for about 2 minutes (make sure the garlic doesn't burn, because that will make the dish bitter).

3. Add eggplant, tofu, oyster sauce, 1 tsp of the chili-garlic sauce, and 1/2 C of water.

4. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium or medium-low (depending on how hot your stove runs). Cover and simmer until eggplant is tender, about 8 to 10 minutes.

5. Taste and add the rest of the chili-garlic sauce if you'd like a bit of spice. Add the orange zest and stir to mix.

6. Stir in green onion.

Hooray! Your stir-fry is ready!

Serving Size: Makes 4 servings of about a cup each.

Number of Servings: 4

Recipe submitted by SparkPeople user MICKIE27.


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