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Stir-fried Eggplant and Tofu

Photo: Annabelle Breakey; Styling: Dan Becker

Total time 25 mins
Yield Serves 4
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.

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.