Serve over Brown Rice
Place tofu block in glass dish and under a heavy pot to drain excess liquid for up to 4 hours. Cut into bite sized cubes (1"). Carefully coat (to not break cubes up) with mixture of chile paste, garlic and rice vinegar. Allow to sit for 20 minutes, then bake in hot oven 400 F for 20 minutes.
Heat peanut oil in wok over medium heat. Add peppers, onion and sauce for 2-3 minutes. Add cubed eggplant, drizzle soy sauce over and cover with a lid, cooking for ten minutes without stirring. When eggplant has softened and turned a deep brown color, ad the tofu, stirring ingredients well. Cooke for 8-10 minutes more over medium heat with the lid off. Top with fresh basil and salt to taste. Add sriracha for extra kick.... optional.
Serve over hot brown rice.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 7 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 881.1mg | 30 % | |
Potassium 398.5mg | 10 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 6.6g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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