Tofu, Eggplant and Red Cabbage Stir Fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 348.2 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 7.6 g

View full nutritional breakdown of Tofu, Eggplant and Red Cabbage Stir Fry calories by ingredient


Introduction

The Fried tofu can be obtained at any Asian market. The Fried tofu can be obtained at any Asian market.
Number of Servings: 8

Ingredients

    Tofu, fried, 8 oz (remove)
    Eggplant, fresh, 2 cup, cubes (remove)
    Cabbage, red, fresh, .5 head, medium (about 5" dia)
    Green Beans (snap), 8 oz
    Yellow Sweet Corn, Frozen, 8 oz
    Garlic, 5 cloves
    Olive Oil, 3 tbsp
    Ginger Root, 2 tsp
    Soy sauce (shoyu), low sodium, 2 tbsp *Dynasty Oyster flavored Sauce, 2 tbsp
    Corn Starch, .125 cup (remove)
    Water, tap, .5 cup (8 fl oz)

Directions

Makes 8 servings
(Omit the oyster sauce to make this a vegan meal)
Prep:
Dice garlic and ginger fine
shred cabbage
dice eggplant into 1" cubes (Do this part of the prep while you are frying the tofu, or the eggplant will discolor)

Cooking
Heat oil in a large wok with the garlic and ginger. When the garlic and ginger begin to brown add the tofu and stir briefly to coat the tofu.
Cut and add the eggplant, half the soy sauce and 1 Tbsp of the Oyster Sauce
Stir to coat the eggplant, then cover with the Wok lid for 5 minutes
Add the red cabbage, stir for 2 minutes the recover and let cook for 5 minutes.
Add the green beans and the remainder of the soy and oyster sauces stir for 2 minutes then recover and let sit for 5 minutes.
Add the corn, stir for 2 minutes, recover and let sit for 5 minutes
Mix the cornstarch and water until cornstarch completely dissolves, then add to wok and mix thoroughly until the sauce begins to thicken.
Serve over rice or rice noodles.

Number of Servings: 8

Recipe submitted by SparkPeople user GILGEORGE.