Stir Fried Tofu With Eggplant Recipe

Recipe By Slurrp

Stir Fried Tofu with Eggplant is a delicious and healthy vegetarian dish. The combination of tender tofu and flavorful eggplant, stir-fried with garlic and soy sauce, creates a satisfying and nutritious meal. This dish is quick and easy to make, perfect for a weeknight dinner. Serve it over steamed rice or noodles for a complete and filling meal.

4.2
14 Rating -
Rate
Non Vegdiet
43minstotal
25minsPrep
18minsCook
43m.total
25m.Prep
18m.Cook
Stir Fried Tofu With Eggplant
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ingredients serve

Ingredients for Stir Fried Tofu With Eggplant Recipe

  • 0.17 Block Of Tofu, Drained And Cut Into Cubes
  • 0.17 Large Eggplant, Sliced
  • 0.33 cloves Cloves Of Garlic, Minced
  • 0.33 tablespoon Soy Sauce
  • As required Salt And Pepper To Taste
  • as required Oil For Stir Frying
  • as required Optional Garnish: Chopped Green Onions Or Cilantro

Directions: Stir Fried Tofu With Eggplant Recipe

Cooking Directions

  • STEP 1.Start by preparing the tofu and eggplant. Cut the tofu into cubes and soak them in hot water for 10 minutes to remove excess water. Cut the eggplant into thin slices.
  • STEP 2.Heat some oil in a wok or large skillet over medium heat. Add minced garlic and stir-fry for a minute until fragrant.
  • STEP 3.Add the tofu and eggplant to the wok and stir-fry for about 5 minutes until they start to soften. Season with soy sauce, salt, and pepper to taste.
  • STEP 4.Continue stir-frying for another 5 minutes until the tofu and eggplant are cooked through and slightly caramelized.
  • STEP 5.Serve the stir-fried tofu with eggplant hot over steamed rice or noodles. Garnish with chopped green onions or cilantro, if desired.

Cooking Tips

  • To remove excess water from tofu, place it between paper towels and press gently.
  • For a spicier version, add some chili flakes or sriracha sauce to the stir-fry.
  • Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and texture.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the stir-fried tofu with eggplant in a skillet or microwave until heated through.
  • Serve it as a main dish or as a side dish alongside other Asian-inspired dishes.
Nutrition
value
40
calories per serving
3 g Fat1 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    65mg
  • Iron
    2mg
  • Vitamin A
    222mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    3mg
  • Phosphorus
    24mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp