TOFU AND EGGPLANT IN GARLIC SAUCE RECIPES

HEALTHY EGGPLANT, BROCCOLI AND TOFU STIR-FRY IN GARLIC SAUCE

Healthy Eggplant, Broccoli and Tofu Stir-Fry in Garlic Sauce image

This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

2 -4 tablespoons sesame oil
1 large onion, diced
1 (16 ounce) package extra firm tofu, cubed
12 ounces broccoli
1 small-medium eggplant, sliced and cubed
8 garlic cloves, minced
2/3 cup chicken broth or 2/3 cup vegetable broth, heated
6 tablespoons rice wine vinegar
6 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons red pepper flakes, to taste

Steps:

In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
Heat oil in a large skillet or wok on stovetop.
Add minced garlic and diced onion and fry until onion becomes golden or translucent.
Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
Serve and enjoy!

Nutrition Facts : Calories 388, FatContent 17.1, SaturatedFatContent 2.9, CholesterolContent 0, SodiumContent 1436.2, CarbohydrateContent 45.6, FiberContent 11.7, SugarContent 18.6, ProteinContent 21.5

HEALTHY EGGPLANT, BROCCOLI AND TOFU STIR-FRY IN GARLIC SAUCE

Healthy Eggplant, Broccoli and Tofu Stir-Fry in Garlic Sauce image

This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

2 -4 tablespoons sesame oil
1 large onion, diced
1 (16 ounce) package extra firm tofu, cubed
12 ounces broccoli
1 small-medium eggplant, sliced and cubed
8 garlic cloves, minced
2/3 cup chicken broth or 2/3 cup vegetable broth, heated
6 tablespoons rice wine vinegar
6 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons red pepper flakes, to taste

Steps:

In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
Heat oil in a large skillet or wok on stovetop.
Add minced garlic and diced onion and fry until onion becomes golden or translucent.
Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
Serve and enjoy!

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