Clueless Vegetarian--Spicy Tofu and Eggplant

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Spicy Tofu and Eggplant

 

Recipe By :The Clueless Vegetarian, Evelyn Raab

Serving Size : 4 Preparation Time :0:00

Categories : The Clueless Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound tofu -- cut into 1/2 " cubes

1 medium eggplant -- peeled & cut into 1/2 " cubes

1 tablespoon soy sauce

1 teaspoon brown sugar

2 teaspoons sherry

1 teaspoon sesame oil

1/2 teaspoon cornstarch

1 tablespoon water

2 tablespoons vegetable oil

1 1/2 teaspoons grated ginger root

2 cloves garlic -- squished

2 tablespoons red chile paste

2 green onions -- chopped

 

While you're preparing all the other ingredients, place the tofu cubes in a

colander or strainer set over a bowl to allow the excess water to drain out.

 

Place the eggplant cubes in a steamer basket over boiling water and steam for

about 5 minutes, until soft. Remove from heat. Set aside.

 

In a small bowl, stir together the soy sauce, brown sugar, sherry, sesame oil,

cornstarch, and water. Set this aside too.

 

Heat the vegetable oil in a wok or large skillet. Add the ginger and garlic and

stir-fry for just a few seconds. Now add the chile paste and stir for another,

maybe, 30 seconds. Throw in the tofu cubes, eggplant, green onion, and the

little dish of soy sauce mixture. Cook, stirring constantly, until the mixture

is heated through and thickens slightly.

 

Serve hot with rice.

 

S(ISBN):

" 1-55209-497-9 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 201 Calories; 14g Fat (57.4% calories

from fat); 11g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

271mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0