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Nutrition Facts
Nutrition facts per serving:
- Calories 264
- Protein(gm)11
- Carbohydrate(gm)36
- Fat, total(gm)8
- Saturated fat(gm)1
- Monosaturated fat(gm)3
- Polyunsaturated fat(gm)3
- Dietary Fiber, total(gm)6
- Sugar, total(gm)6
- Vitamin A(IU)923
- Vitamin C(mg)58
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)3
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)48
- Sodium(mg)333
- Potassium(mg)513
- Calcium(DV %)202
- Iron(DV %)3
Tofu and Eggplant
Ingredients
- 3/4 cup water
- 3 tablespoons dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 - 2 teaspoons Asian chili sauce
- 1 teaspoon sugar
- 1 tablespoon cooking oil
- 2 Japanese eggplant, halved lengthwise and sliced 1/4 inch thick
- 1 medium red sweet pepper, seeded and cut into strips
- 1 tablespoon grated fresh, peeled ginger
- 2 - 3 cloves garlic, minced
- 12 - 16 ounces firm tofu, cut into 1/2-inch cubes
- 2 cups hot cooked brown rice
- Cilantro or basil leaves
Directions
In a small bowl stir together water, sherry, soy sauce, cornstarch, chili sauce, and sugar; set aside.
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.
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