Stir-fried Eggplant and Tofu

Name: Stir-fried Eggplant and Tofu
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams eggplant, cut into 1- by 3-in. strips; 59 milliliters fresh basil leaves; 2 garlic cloves, minced; 79 milliliters reduced-sodium soy sauce; 2 Tbsps oyster sauce; 1 small red or green bell pepper, cut into 1-in. pieces; 2 Tbsps sugar; 510 grams package firm tofu, drained, cut into 1 1/2- by 2-in. chunks; 3 Tbsps vegetable oil

Stir-fried Eggplant and Tofu requires roughly 25 minutes from start to finish. One portion of this dish contains about 12g of protein, 14g of fat, and a total of 249 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of vegetable oil, soy sauce, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.

Ingredients you will need

Tofu