Thai Spicy Eggplant and Tofu

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.3
  • Total Fat: 8.8 g
  • Cholesterol: 7.8 mg
  • Sodium: 962.7 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 9.3 g

View full nutritional breakdown of Thai Spicy Eggplant and Tofu calories by ingredient
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Easy, good quick dinner Easy, good quick dinner
Number of Servings: 4


    1 tbsp Butter, unsalted
    2 1tsp Canola Oil
    1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
    3 clove Garlic
    1 medium (2-1/2" dia) Onions, raw
    1 tbsp chopped Scallions, raw
    0.25 cup Soy Sauce
    2 tsp unpacked Brown Sugar
    1 tbsp Thai Chili Sauce
    2 tbsp Argo 100% Pure Corn Starch
    1 block Tofu, firm
    .5 cup Kitchen Basic Vegetable Stock (by IAMDIOSA)


Sprinkle chopped scallions on top when serving


Mix soy, sugar, stock, cornstarch and chili sauce in a small bowl and set aside. Cube tofu and saute in 1/2 of the oil and butter until golden on all sides. Remove from pan, add rest of the oil and butter. Peel eggplant and slice into ribbons (about 1/4 - 1/2" wide, place in pan and saute until cooked. Add reserved soy mixture and coat eggplant, add tofun and heat through. Serve on steamed rice if you wish.

Serving Size: Make 4 servings

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