Because I adore Chinese fast food, I am always on the lookout for healthier versions of my favorite food. Well, one day, I came across a vegetarian stir fry recipe that used tofu. I was a bit skeptical, as tofu has never been a favorite of mine.

But, to my surprise, the tofu stir fry wasn’t half bad. And it inspired me to create a new stir fry recipe of my own, using some fresh eggplant I had just bought. I was thrilled with how delicious it was! And excited to add another Weight Watchers vegan recipe to my repertoire.

Even my 15 month old daughter gobbled it up! This Eggplant and Tofu Stir Fry Recipe will definitely be made again…it’s now one of my favorite Weight Watchers Recipes.

eggplant and tofu stir fry

EGGPLANT AND TOFU STIR FRY RECIPE

Wendy Zitzman
3.58 from 14 votes
A tasty and healthier alternative to fast Chinese food, this amazing stir fry recipe is flavorful, easy and very satisfying. Serve over brown rice or enjoy as is, and you’ll feel like you are indulging at your favorite Chinese food restaurant.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings4 servings
Calories192

Equipment

  • 1 Skillet

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
  • 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

Nutrition Facts
EGGPLANT AND TOFU STIR FRY RECIPE
Serving Size
 
1 cup
Amount per Serving
Calories
192
% Daily Value*
Fat
 
8.5
g
13
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
0
mg
0
%
Sodium
 
1020
mg
44
%
Potassium
 
576
mg
16
%
Carbohydrates
 
20.4
g
7
%
Fiber
 
5.9
g
25
%
Sugar
 
11
g
12
%
Protein
 
12.2
g
24
%
Calcium
 
210
mg
21
%
Iron
 
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
CourseMain Course Recipes
CuisineChinese Recipes
Main IngredientEggplant Recipes
Tried this recipe?Let me know how it was!

Related Recipes

Author

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

1 Comment

  1. I tried this and it was really good but I would recommend using only one serrano pepper because all I could taste was the spice. So if you don’t want it too spicy don’t use the serrano peppers!

Write A Comment

Recipe Rating