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    You are in: Home / Recipes / Eggplant (Aubergine) -Tofu Stir Fry Recipe
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    Eggplant (Aubergine) -Tofu Stir Fry

    Average Rating:

    3 Total Reviews

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    • on August 12, 2010

      Nice dish! Instead of frying the tofu (medium firm) I pressed it and then dry fried it. It is a great technique for cooking tofu to a more crispy form without adding fat. Heat a well seasoned iron skillet on med low and then place tofu pieces in pan....the tofu will take at leat 5 or minutes per side to brown. Other than that I proceeded has the recipe indicated. Very good, if your trying to find ways to eat less meat...this recipe might make you a believer.
      Thank you

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    • on April 08, 2009

      We loved how the eggplant came out in this dish. I used less sugar and served this with brown rice. I wasn't sure if the 2/3 cup liquid would be too much, but it reduced so quickly (the flour worked like a charm!) that I was glad that I used the full amount of water. I think water chestnuts would be great in this to add a little crunch.

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    • on April 02, 2008

      I loved this dish! I halved the recipe, used less jalapeno and served with brown rice. Truly delicious! Thank you! Made for Pick a Chef*PAC).

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    Nutritional Facts for Eggplant (Aubergine) -Tofu Stir Fry

    Serving Size: 1 (397 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 261.9
     
    Calories from Fat 136
    52%
    Total Fat 15.1 g
    23%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1024.9 mg
    42%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 7.3 g
    29%
    Sugars 10.5 g
    42%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    gingerroot

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