Asian

Eggplant and Tofu Stir Fry is for Dinner.

Eggplant and Tofu Stir Fry takes 10 minutes to prepare.

Eggplant and Tofu Stir Fry takes 20 minutes to cook.

Eggplant and Tofu Stir Fry makes 4 servings.

The ingredients for Eggplant and Tofu Stir Fry are:

2 tsp olive oil
1 pkg (18oz) firm tofu, drained & cubed
2 garlic cloves, minced
1 lb eggplant, cut into strips
1 small red bell pepper, cut into strips
1/3 cup lite soy sauce
1 Tbsp Splenda
1 Tbsp sugar
2 Tbsp oyster sauce
1/4 cup basil

Here is how you make Eggplant and Tofu Stir Fry:

1. Heat oil in a large wok over high heat, add tofu, and cook, turning tofu gently, until slightly browned, about 5 minutes. Transfer cooked tofu to a plate and set aside.2. Add eggplant and bell pepper to pan and cook 6 minutes. Add garlic and cook until fragrant and vegetables are tender, about 3 minutes more. 3. In a small bowl, combine the soy sauce, Splenda and oyster sauce and stir well. Pour mixture into pan and cook until heated through, about 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil. Serve immediately.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user JSKASICK.

The nutritional information for Eggplant and Tofu Stir Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 137.1

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 787.3 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 4.0 g
• Protein: 9.3 g

Eggplant and Tofu Stir Fry is Asian cuisine.

The dietary needs meet for Eggplant and Tofu Stir Fry is Low Fat