Stir-Fried Eggplant and Tofu
25 mins (prep 5, cooking 20)
9 ingredients
4 servings
My first stab at cooking tofu for myself was such a delicious success that I'm having another go at it. This recipe is from Sunset magazine, featuring one of my favorite vegetables - yummy, beautiful eggplant.

Categories:  low-cholesterol , low-calorie , <-30-mins , easy , 3-steps-or-less , low-sat.-fat , main-dish , low-carb , vegetable , low-in... , time-to-make ,
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Serving Size (138.78 g)
Servings 4
Amount per Serving
Calories 157.26 Calories from Fat 101.7
% Daily Value *
Total Fat 11.3g 69.56%
Saturated Fat 0.86g 17.28%
Trans Fat 0.29g %
Cholesterol 0.0mg 0.0%
Sodium 2.6mg 0.43%
Total Carbohydrate 14.56g 19.41%
Dietary Fiber 3.43 g 54.94%
Sugars 11.4 g %
Protein 1.21g 9.65%
Vitamin A 26.22IU% Vitamin C 2.96mg%
Calcium 12.99mg% Iron 0.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
firm tofu, small, reduced sodium soy sauce, oyster sauce, fresh basil