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eggplant-tofu-stir-fry-recipe

Eggplant Tofu Stir Fry Recipe

A delicious and healthy stir fry with eggplant and tofu.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant cubed
  • 1 block tofu firm, cubed
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 inch ginger minced
  • 1 tablespoon cornstarch mixed with 2 tablespoon water
  • 1 cup bell pepper sliced
  • 1 cup onion sliced
  • 2 tablespoon vegetable oil

Instructions 

  1. Heat 1 tablespoon vegetable oil in a wok over medium-high heat.
  2. Add tofu and stir-fry until golden brown. Remove and set aside.
  3. In the same wok, add remaining vegetable oil. Add garlic and ginger, stir-fry for 30 seconds.
  4. Add eggplant, bell pepper, and onion. Stir-fry until vegetables are tender.
  5. Return tofu to the wok. Add soy sauce and sesame oil. Stir well.
  6. Add cornstarch mixture and cook until sauce thickens. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 3mg

Keywords

Stir-Fry, Vegetarian
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