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Eggplant with Tofu

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ pound japanese eggplants
*
¼ pound tofu
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6 tablespoons vegetable oil
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3 each garlic cloves
crushed
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5 each red chili peppers
seeded and chopped
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15 each basil
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3 tablespoons yellow bean sauce
*

Ingredients

Amount Measure Ingredient Features
340.2 g japanese eggplants
*
113.4 g tofu
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9E+1 ml vegetable oil
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3 each garlic cloves
crushed
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5 each red chili peppers
seeded and chopped
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15 each basil
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45 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 22389% 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?
 

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