Eggplant with Tofu

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Time to Prepare this Recipe 30 minutes Prep: 10 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 223 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

3/4 pound japanese eggplants
1/4 pound tofu
6 tablespoons vegetable oil
3 each garlic cloves crushed
5 each red chili peppers seeded and chopped
15 each basil
3 tablespoons yellow bean sauce

Directions

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.

Cut tofu into 1/2-inch cubes.

Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!).

Add eggplant and tofu and cook for 5 to 7 minutes.

Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

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Nutrition Facts

Serving Size 55g
Amount per Serving
Calories 223 89% of calories from fat
% Daily Value*
Total Fat 22.0g34%
 Saturated Fat 3.0g14%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 5mg0%
Total Carbohydrate 3.0g1%
 Dietary Fiber 1.0g3%
 Sugars 0.0g
Protein 5.0g10%
Vitamin A 1%  Vitamin C 4%
Calcium 21%  Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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