Eggplant with Tofu
60
60
Ingredients
| ¾ | pound |
japanese eggplants
|
* |
| ¼ | 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 ⅛ inch thick.
Cut tofu into ½-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.
Related Recipes
Nutrition Facts
Serving Size 55g (1.9 oz)Amount per Serving
Calories 22389% of calories from fat
% Daily Value *
Total Fat 22g
34%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
3%
Sugars g
Protein
10g
Vitamin A 1%
•
Vitamin C 4%
Calcium 21%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
