Tofu and Eggplant
Recipe from Heart-Healthy Living

This 30-minute meal includes tofu, vegetables and brown rice, which makes it a complete vegetarian dinner.


Tofu and Eggplant

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Ingredients
  • 3/4  cup
    water
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  • 3  tablespoons
    dry sherry
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  • 2  tablespoons
    reduced-sodium soy sauce
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  • 2  teaspoons
    cornstarch
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  • 1  to 2 teaspoons
    Asian chili sauce
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  • 1  teaspoon
    sugar
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  • 1  tablespoon
    cooking oil
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  • 2 
    Japanese eggplant, halved lengthwise and sliced 1/4 inch thick
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  • 1  medium
    red sweet pepper, seeded and cut into strips
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  • 1  tablespoon
    grated fresh, peeled ginger
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  • 2  to 3 cloves
    garlic, minced
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  • 12  to 16 ounces
    firm tofu, cut into 1/2-inch cubes
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  • 2  cups
    hot cooked brown rice
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  •  
    Cilantro or basil leaves
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Directions
1.
In a small bowl stir together water, sherry, soy sauce, cornstarch, chili sauce, and sugar; set aside.
2.
In a large nonstick skillet or wok heat oil over medium-high heat. Add eggplant and sweet pepper. Cook for 3 to 4 minutes or until eggplant is just tender, stirring often. Remove eggplant mixture from skillet. Add ginger and garlic to skillet and cook for 1 minute. Stir sauce and add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add eggplant mixture and tofu to skillet; gently stir to combine and heat through. Serve over rice. Garnish with cilantro or basil leaves.
Nutrition information
Calories 264, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 3 g, Cholesterol 0 mg, Sodium 333 mg, Carbohydrate 36 g, Total Sugar 6 g, Fiber 6 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 99%, Calcium 20%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
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Sichuan-Style Tofu with Mushrooms

Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn't splatter during frying.

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