1lbfirm tofu - (drained, patted dry, and cut into small cubes)
1tbsptoasted sesame oil
4green onions - (chopped, white and green parts separated)
2Serrano peppers - finely chopped
6garlic cloves - minced
1tspfresh ginger - minced
⅓cupreduced sodium soy sauce
2tbspmaple syrup
3tbsprice or apple cider vinegar
½tspsalt
¼cupfresh 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.