Vegetarian

Karen's Tofu-Eggplant Stirfry is for Dinner.

Karen's Tofu-Eggplant Stirfry takes several minutes to prepare.

Karen's Tofu-Eggplant Stirfry takes several minutes to cook.

Karen's Tofu-Eggplant Stirfry makes 2 servings.

The ingredients for Karen's Tofu-Eggplant Stirfry are:

1 Chinese eggplant (12 inches long/2 cups)
1/4 red onion
1/2 baby zucchini
6 portabello button mushrooms (1/2cup sliced)
1/2 bx Tofu (4 oz)
1/2 cup Snow Pea Pods
Garlic,1 large clove, chopped
Sesame oil, 2 tbsp gradually added
Mrs Dash, dash
Tamari, dash to 1 Tbsp
1/2 tsp chili sesame oil
Salt and pepper to taste

Here is how you make Karen's Tofu-Eggplant Stirfry:

1. Heat 1 tbsp sesame oil on high heat, add tofu (cut into cubes); Cook until golden brown. Set aside. Save oil and juice in pan.2. Reheat, add vegetables, continue to cook over high heat- stir fry until eggplant is golden brown.3. Add tofu, Tamari, last TBSP sesame oil and seasonings. Reheat.4. Serve with Jasmine or brown rice.Serving Size: Serves 2Number of Servings: 2Recipe submitted by SparkPeople user DRKPKING.

The nutritional information for Karen's Tofu-Eggplant Stirfry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 156.3

• Total Fat: 9.1 g
• Cholesterol: 0.0 mg
• Sodium: 10.3 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 4.8 g
• Protein: 9.8 g

Karen's Tofu-Eggplant Stirfry is Asian cuisine.