Stir-fried Eggplant and Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A flavorful dinner ready in less than 30 minutes, this Sitr-Fried Eggplant and Tofu dish will have your family raving. Serve over rice with a simple green salad for a complete meal. Ingredients:
3 tablespoons vegetable oil |
1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks |
2 garlic cloves, minced |
1 pound eggplant, cut into 1- by 3-in. strips |
1 small red or green bell pepper, cut into 1-in. pieces |
1/3 cup reduced-sodium soy sauce |
2 tablespoons sugar |
2 tablespoons oyster sauce |
1/4 cup fresh basil leaves |
Directions:
1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.
3. Note: Nutritional analysis is per serving.
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