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.

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eggplant and tofu stir fry
EGGPLANT AND TOFU STIR FRY
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
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.
Servings: 4 servings
Calories: 192 kcal
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
  • 1/3 cup reduced sodium soy sauce
  • 2 tbsp maple syrup
  • 3 tbsp rice or apple cider vinegar
  • 1/2 tsp salt
  • 1/4 cup fresh basil (chopped)
Instructions
  1. Spray a large, nonstick skillet with non-fat cooking spray and set over medium high heat.
  2. Add in tofu and cook, turning occasionally, until browned, about 8-10 minutes.
  3. Transfer tofu to a plate and set aside.
  4. Add eggplant, onion whites, Serrano pepper, salt and sesame oil to the pan. Saute, tossing frequently, until eggplant is tender, about 8 minutes.
  5. Add in garlic and cook for another 2 minutes.
  6. 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.
  7. Sprinkle with fresh basil before serving.
Recipe Notes

Entire recipe makes 4 servings

Serving size is about 1 cup

Each serving = 3 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
EGGPLANT AND TOFU STIR FRY
Amount Per Serving
Calories 192 Calories from Fat 77
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 1.5g 8%
Sodium 1020mg 43%
Potassium 576mg 16%
Total Carbohydrates 20.4g 7%
Dietary Fiber 5.9g 24%
Sugars 11g
Protein 12.2g 24%
Calcium 21%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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