Dinner

Spicy Eggplant with tofu, broccoli, and bean sprouts is for Dinner.

Spicy Eggplant with tofu, broccoli, and bean sprouts takes 10 minutes to prepare.

Spicy Eggplant with tofu, broccoli, and bean sprouts takes 10 minutes to cook.

Spicy Eggplant with tofu, broccoli, and bean sprouts makes 3 servings.

The ingredients for Spicy Eggplant with tofu, broccoli, and bean sprouts are:

2 Tbsp Vegetable Oil
1 tsp Crushed Red Pepper
1 large Eggplant, skin on, cut into bite-sized cubes.
1 medium Onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
4 cloves garlic
2 Tbsp white vinegar
3 Tbsp Soy Sauce
1 Tbsp packed brown sugar
1 Tbsp Cornstarch
1 oz fresh Basil leaves, coarsely chopped
1 pkg (14 oz) firm tofu, cubed
1 cups chopped fresh broccoli
1/2 cup beansprouts

Here is how you make Spicy Eggplant with tofu, broccoli, and bean sprouts:

Heat a large skillet or wok over high heat. Add oil and crushed red pepper, and allow to sizzle for 15 or 20 seconds. Brown the tofu on all sides and set asideAdd eggplant and broccoli, toss, and cook for 5 minutes, stirring every minute or so, until the eggplant just begins to char.Add onion, red pepper and garlic, and continue stir-frying for 3 more minutes.Return Tofu to the pan, drizzle with vinegar and soy sauce, sprinkle with sugar and cornstarch, then toss to coat evenly. Cook about 1 more minute to thicken the sauce, then remove from heat, add the basil leaves and toss.Serving Size:?Makes 3 servings

The nutritional information for Spicy Eggplant with tofu, broccoli, and bean sprouts is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 334.6

• Total Fat: 15.7 g
• Cholesterol: 0.0 mg
• Sodium: 947.5 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 12.2 g
• Protein: 17.9 g

The dietary needs meet for Spicy Eggplant with tofu, broccoli, and bean sprouts is Gluten Free