Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil

KALYN'S KITCHEN (1)
12Ingredients
30Minutes
290Calories

Ingredients

US|METRIC
  • 14 ounces extra firm tofu (or firm)
  • 3 tablespoons peanut oil (or any high smoke-point oil)
  • 8 whole garlic cloves
  • 6 asian eggplants (thin, cut into 1 inch slices)
  • 1 red bell pepper (cut into thin strips)
  • 1/2 cup green onion (thinly sliced)
  • 3/4 cup thai basil leaves (optional, but good; regular basil will also work here)
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons fish sauce (I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.)
  • 1 tablespoon lime juice (fresh-squeezed)
  • 1 tablespoon stevia (In the Raw Granulated Sweetener, Splenda, or Sugar, use Stevia or Splenda for South Beach Diet)
  • 2 tablespoons sauce (Sriracha Rooster, 1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot)
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    NutritionView More

    290Calories
    Sodium38% DV910mg
    Fat25% DV16g
    Protein33% DV17g
    Carbs9% DV27g
    Fiber48% DV12g
    Calories290Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol0mg0%
    Sodium910mg38%
    Potassium1040mg30%
    Protein17g33%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber12g48%
    Sugars8g16%
    Vitamin A25%
    Vitamin C70%
    Calcium60%
    Iron15%

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

    Reviews(1)

    Al b. a year ago
    It was ok, nothing special. I had to double the sauce ingredients to give it all some flavour. Served it with toasted Amaranth. Won't make it again, wasn't special enough.

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