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Eggplant and Tofu Stir-Fry

Eggplant and Tofu Stir-Fry
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
  3. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 523
  • Fat 20g
  • Sat Fat 1g
  • Cholesterol 1mg
  • Sodium 644mg
  • Protein 17g
  • Carbohydrate 67g
  • Sugar 12g
  • Fiber 7g
  • Iron 4mg
  • Calcium 198mg
What does this mean? See Nutrition 101 .

Quick Tip

OXO 11-inch Good Grips Balloon Whisk
Give the hoisin mixture an extra whisk just before adding it to the skillet to redistribute the cornstarch.

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