Stir-Fried Eggplant and Tofu

Stir-Fried Eggplant and Tofu

Stir-Fried Eggplant and Tofu


Makes 4 servings


1 green onion
4 ounces lean ground pork
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar


  1. Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
  2. Combine pork, chopped green onion, garlic, ginger and sesame oil in small bowl.
  3. Drain tofu on paper towels. Cut into 1/2-inch cubes.
  4. Combine cornstarch and chicken broth in small bowl; set aside.
  5. To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
  6. Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
  7. Add pork mixture to wok; stir fry about 2 minutes or until browned. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
  8. Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 195
Calories from Fat 66 %
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 20 mg
Carbohydrate 9 g
Fiber 3 g
Protein 9 g
Sodium 418 mg

Dietary Exchange

Vegetable 1
Meat 1
Fat 2.5

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