Spicy Eggplant with tofu, broccoli, and bean sprouts

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 334.6
  • Total Fat: 15.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 947.5 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 12.2 g
  • Protein: 17.9 g

View full nutritional breakdown of Spicy Eggplant with tofu, broccoli, and bean sprouts calories by ingredient
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Introduction

My own recipe for spicy eggplant (also found in my recipe box at allrecipes.com. My own recipe for spicy eggplant (also found in my recipe box at allrecipes.com.
Number of Servings: 3

Ingredients

    2 Tbsp Vegetable Oil
    1 tsp Crushed Red Pepper
    1 large Eggplant, skin on, cut into bite-sized cubes.
    1 medium Onion, coarsely chopped
    1 medium red bell pepper, coarsely chopped
    4 cloves garlic
    2 Tbsp white vinegar
    3 Tbsp Soy Sauce
    1 Tbsp packed brown sugar
    1 Tbsp Cornstarch
    1 oz fresh Basil leaves, coarsely chopped
    1 pkg (14 oz) firm tofu, cubed
    1 cups chopped fresh broccoli
    1/2 cup beansprouts

Tips

Other ingredients can be added, and I have listed variations of this recipe in my posting on allrecipes.com.


Directions

Heat a large skillet or wok over high heat. Add oil and crushed red pepper, and allow to sizzle for 15 or 20 seconds. Brown the tofu on all sides and set aside
Add eggplant and broccoli, toss, and cook for 5 minutes, stirring every minute or so, until the eggplant just begins to char.
Add onion, red pepper and garlic, and continue stir-frying for 3 more minutes.
Return Tofu to the pan, drizzle with vinegar and soy sauce, sprinkle with sugar and cornstarch, then toss to coat evenly. Cook about 1 more minute to thicken the sauce, then remove from heat, add the basil leaves and toss.

Serving Size: Makes 3 servings

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