EGGPLANT AND TOFU STIR FRY RECIPE
Ingredients
- 1 medium eggplant - (cut into small cubes)
- 1 lb firm tofu - (drained, patted dry, and cut into small cubes)
- 1 tbsp toasted sesame oil
- 4 green onions - (chopped, white and green parts separated)
- 2 Serrano peppers - finely chopped
- 6 garlic cloves - minced
- 1 tsp fresh ginger - minced
- ⅓ cup reduced sodium soy sauce
- 2 tbsp maple syrup
- 3 tbsp rice or apple cider vinegar
- ½ tsp salt
- ¼ cup fresh basil - (chopped)
Instructions
- Spray a large, nonstick skillet with non-fat cooking spray and set over medium high heat.
- Add in tofu and cook, turning occasionally, until browned, about 8-10 minutes.
- Transfer tofu to a plate and set aside.
- Add eggplant, onion whites, Serrano pepper, salt and sesame oil to the pan. Saute, tossing frequently, until eggplant is tender, about 8 minutes.
- Add in garlic and cook for another 2 minutes.
- In a small bowl, whisk together soy sauce, vinegar, ginger, and maple syrup. Add into pan and then toss in tofu and scallion greens. Toss gently until sauce thickens, about 2-4 minutes.
- Sprinkle with fresh basil before serving.
Nutrition
Serving: 1 cupCalories: 192 kcal (10%)Carbohydrates: 20.4 g (7%)Protein: 12.2 g (24%)Fat: 8.5 g (13%)Saturated Fat: 1.5 g (9%)Cholesterol: 0 mgSodium: 1020 mg (44%)Potassium: 576 mg (16%)Fiber: 5.9 g (25%)Sugar: 11 g (12%)Calcium: 210 mg (21%)Iron: 3.1 mg (17%)