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Eggplant with Tofu

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Submitted by b_booty62

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¾ 340.2
POUND G JAPANESE EGGPLANTS *
¼ 113.4
POUND G TOFU
6 9E+1
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH GARLIC CLOVES
crushed
5 5
EACH EACH RED CHILI PEPPERS
seeded and chopped *
15 15
EACH EACH BASIL *
3 45
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 223 89% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 
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