STIR-FRIED EGGPLANT AND TOFU

STIR-FRIED EGGPLANT AND TOFU image

Categories Tofu

Yield 4 people

Number Of Ingredients 9

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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

Steps:

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. 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 Search for Recipes by Nutrition Data