Eggplant with Tofu
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow 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
|
|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
japanese eggplants
|
* |
| 113.4 | g |
tofu
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
crushed |
|
| 5 | each |
red chili peppers
seeded and chopped |
*
|
| 15 | each |
basil
|
*
|
| 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.
