Spicy Tofu Eggplant Stir Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 143.5
  • Total Fat: 9.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 281.1 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 11.9 g

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


Introduction

A good use for eggplant and tofu, spice it however you like.
To make this completely vegetarian, use something else besides Chicken broth. A good use for eggplant and tofu, spice it however you like.
To make this completely vegetarian, use something else besides Chicken broth.
Number of Servings: 6

Ingredients

    1/2 cup low fat/sodium Chicken Broth
    1 tsp Cornstarch
    1 TBS Lite Soy Sauce,
    1 TBS Honey
    1 TBS Peanut Butter
    1 tsp Sesame Oil
    1/2 tsp crushed red pepper
    1 (14 oz package) firm Tofu, drained and cut into strips
    1 TBS Olive Oil,
    3 cloves Garlic, minced
    1/2 cup low fat/sodium Chicken Broth
    8 large fresh white Mushrooms, stemmed and chopped
    1 medium red Pepper chopped
    1 small Eggplant, cut into 1 inch chunks
    1 small Onions cut into thin wedges

    Cooked Brown rice NOT ADDED INTO NUTRITION INFORMATION
    1/2 cup green onions sliced thinly for rice

Directions

Whisk broth and cornstartch in medium bowl until cornstartch dissolves. Mix in soy sauce, honey, peanut butter, sesame oil and crushed red pepper, set aside.

Heat 1 TBS oil in large skillet or Wok over medium heat. Add garlic and tofu and stir fry until brown, about 3 minutes per side. Remove and drain on paper towels.

Heat 1/2 cup broth in wok. Add the remaining vegetables, over and "steam" for about 5 minutes or until tender. Stir in sauce and tofu, cover, and cook about 8 more inutes.

Serve over 1/2 cup rice sprinkled with green onions.

Each serving = 1 cup approximately, makes about 6 servings,

Number of Servings: 6

Recipe submitted by SparkPeople user RD03875.