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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Stir-fried Eggplant and Tofu

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.

Sunset SEPTEMBER 2008

  • Yield: Serves 4
  • Total:25 Minutes


  • 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


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.

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

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Stir-fried Eggplant and Tofu recipe