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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 55%
  • Protein: 14g
  • Fat: 16g
  • Saturated fat: 2.4g
  • Carbohydrate: 21g
  • Fiber: 3.3g
  • Sodium: 1170mg
  • Cholesterol: 0.0mg

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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stir-fried Eggplant and Tofu Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy