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.
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
How to Make It
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.
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.
OMGoodness this was wonderful. I did like CoraGregoryPC because I had tomatoes and onions. I used toasted quinoa instead of rice because I am weird and not a huge fan of rice. OMGoodness just yummy! Oh and I like it will a little spice so I added chili pepper. I did not add the sugar but did use the oil.
I thought this was GREAT! I used less oil so I saved even more calories. You could eat a lot of this dish and still wouldn't be getting a lot of calories. I like to cook my tofu longer than suggested. I like it crispy. Also, I cooked this with tomatoes and onions, no pepper. I cooked the eggplant and onions for 5 minutes, then added tomatoes for the remaining 5 minutes. I didn't use basil. It was very yummy!! I was planning for a high calorie dinner and I'm having a tough time trying to reach 300 calories!
OK-not great. The veggies had nice flavor and the dish was colorful. However, I am just not too impressed with tofu. It had a strange spongy texture and really tastes like flavorless mush. I want to become vegan so will keep trying to find a wonderful tofu recipe!
Great recipe! This will definitely become a staple in my house. My boyfriend thought that it was easily restaurant quality food. I thought that it was a good idea for reduced sodium soy sauce (even though I wasn't sure I had some in the refrigerator and I would have just used regular soy sauce) because the dish ends up being quite salty, and I wouldn't have wanted it any more salty than that. Overall, great dish and such easy clean up!
This was pretty decent - would make it again. I added an extra clove of garlic, which went well. Served with brown rice.
I'd probably make it with medium-firm tofu next time, as I prefer my tofu a little softer.
Oh my gosh! So yummy! I added a little bit of the Thai Rooster Brand (forgot what it's called) hot sauce for an added kick and served it with steamed rice. It might be worth while to cook the eggplant and the bell pepper separately if you like the eggplant more well-done and keep the peppers crispy. I would definitely make it again!
I loved this recipe,it was so simple to make and had great flavor.I thought however that it was to high in sodium since,I have high blood pressure.I made some minor alterations as not to change flavor profile though.
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