Eggplant & Tofu Stir Fry

Eggplant & Tofu Stir Fry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 137.1
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 787.3 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 9.3 g

View full nutritional breakdown of Eggplant & Tofu Stir Fry calories by ingredient

Number of Servings: 4


    2 tsp olive oil
    1 pkg (18oz) firm tofu, drained & cubed
    2 garlic cloves, minced
    1 lb eggplant, cut into strips
    1 small red bell pepper, cut into strips
    1/3 cup lite soy sauce
    1 Tbsp Splenda
    1 Tbsp sugar
    2 Tbsp oyster sauce
    1/4 cup basil


1. Heat oil in a large wok over high heat, add tofu, and cook, turning tofu gently, until slightly browned, about 5 minutes. Transfer cooked tofu to a plate and set aside.

2. Add eggplant and bell pepper to pan and cook 6 minutes. Add garlic and cook until fragrant and vegetables are tender, about 3 minutes more.

3. In a small bowl, combine the soy sauce, Splenda and oyster sauce and stir well. Pour mixture into pan and cook until heated through, about 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil. Serve immediately.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user JSKASICK.