Eggplant Stir Fry with Tofu and Mushrooms

RECIPESPLUS
14Ingredients
35Minutes
290Calories

Ingredients

US|METRIC
  • 2 tablespoons oil
  • 8 ounces tofu (package marinated, cubed)
  • 1 red onion (sliced)
  • 2 cloves garlic (crushed)
  • 2 teaspoons ginger (grated)
  • 12 ounces mushrooms (Asian)
  • 2 baby eggplants (sliced)
  • 1 Chinese broccoli (trimmed, chopped)
  • 1/3 cup oyster sauce
  • 1/3 cup soy sauce
  • 1 lime (juiced)
  • 1 tablespoon brown sugar
  • 7 ounces egg noodles (thin, cooked according to package instructions)
  • 1 ounce roasted cashews (roughly chopped, to serve)
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    Directions

    1. Heat half the oil in a wok or large frying pan on high. Stir-fry tofu 2 mins, until crisp. Drain on paper towel. Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger 1-2 mins. Add mushrooms and eggplant. Stir-fry 2-3 mins, until just tender. Add Chinese broccoli, along with sauces, lime juice and sugar. Stir-fry 1-2 mins. Return tofu to wok and stir-fry 1-2 mins. Stir in noodles. Sprinkle with cashews to serve.
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    NutritionView More

    290Calories
    Sodium53% DV1280mg
    Fat15% DV10g
    Protein24% DV12g
    Carbs13% DV39g
    Fiber16% DV4g
    Calories290Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol30mg10%
    Sodium1280mg53%
    Potassium540mg15%
    Protein12g24%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A2%
    Vitamin C15%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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