About
I love stir fries! They are so quick, easy and healthy. I love how they always incorporate a vegetable and they don’t require that much planning ahead. Garnish with Thai basil leaves!
Ingredients
- 19 ounce firm tofu by house foods
- 3 teaspoon avocado oil
- ¼ teaspoon salt, sea salt
- 14 ounce eggplant
- 1 tablespoon ginger
- 3 tablespoon tamari sauce
- ¼ cup, whole pieces basil, fresh
Instructions
- Salt the tofu on both sides and place on paper towels. Let it sit like this for 5 minutes. Then press the tofu with more paper towels to squeeze as much water out as possible.
- Heat a large nonstick skillet over high heat. Once hot, add half of the oil. Add the tofu into the skillet and turn the heat down to medium. Cook tofu on each side for 4 minutes or until nicely browned. Flip and repeat on the other side. Place tofu on a cutting board and cut each square into 9 pieces.
- Preheat a large pan over, medium-high heat until very hot. Add the rest of the oil and the ginger. Saute for 30 seconds then add the eggplants and cook them stirring occasionally for 4-5 minutes.
- Add the tofu back in along with the soy sauce. Cook until everything is heated and soy sauce has reduced some about 2 minutes. Add thai basil if desired.
Nutrition Facts
- Servings: 4
- Calories: 186.5kcal/780.2kJ (per serving)
- Fat: 10.1g (per serving)
- Carbs: 13.4g (per serving)
- Protein: 13.0g (per serving)
