Eggplant and Tofu Stir Fry

Eggplant is a member of the nightshade family and is closely related to the tomato and potato and is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka. The oyster mushrooms and eggplant with the crunchy carrots provide some great textures in this stir fry. You can use regular or Japanese eggplant. I suggest that it be served over rice for a complete meal in minutes.This recipe is heart healthy, gluten-free and diabetic friendly.

PRINT Eggplant and Tofu Stir Fry Recipe from MS Word

Eggplant and Tofu Stir Fry

Yield: 4 servings

1- 12 oz. pkg. extra firm tofu diced
2 cups eggplant diced
1 cup oyster mushrooms
.5 cup carrot bias cut
.25 cup fish sauce
.25 cup sucralose
.25 cup water
2 tablespoons sweet red pepper julienne
2 tablespoons cornstarch
1.5 tablespoons canola oil
1 tablespoon garlic chopped

Cut oyster mushrooms from their base but leave whole. Dice eggplant, tofu, slice carrots, chop garlic, julienne red pepper then dust all with the cornstarch. Heat a wok or large sauté pan with the canola oil and stir fry for 2 minutes. Add fish sauce, water and sucralose, stir fry another minute and serve.
Serving suggestion: Serve over rice.

© 2011 Aron David Bradley


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