Stir-fried Eggplant and Tofu

Photo: Annabelle Breakey; Styling: Dan Becker
A flavorful dinner ready in less than 30 minutes, this Sitr-Fried Eggplant and Tofu dish will have your family raving. Serve over rice with a simple green salad for a complete meal.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 263
Caloriesfromfat 55 %
Protein 14 g
Fat 16 g
Satfat 2.4 g
Carbohydrate 21 g
Fiber 3.3 g
Sodium 1170 mg
Cholesterol 0.0 mg

Ingredients

3 tablespoons vegetable oil
1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
2 garlic cloves, minced
1 pound eggplant, cut into 1- by 3-in. strips
1 small red or green bell pepper, cut into 1-in. pieces
1/3 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons oyster sauce
1/4 cup fresh basil leaves

Preparation

1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.

2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Note: Nutritional analysis is per serving.

Note:

Jiranooch Shapiro, Anchorage,

September 2008