Lunch: Stir-fried Eggplant and Tofu Recipe | Myrecipes

Recipe by Jiranooch Shapiro, Anchorage A flavorful dinner ready in less than 30 minutes, this Sitr-Fried Eggplant and Tofu dish will have your family raving. Serve over rice with a simple green salad for a complete meal.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Stir-fried Eggplant and Tofu Recipe | Myrecipes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 tablespoons vegetable oil
1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
2 garlic cloves, minced
1 pound eggplant, cut into 1- by 3-in. strips
1 small red or green bell pepper, cut into 1-in. pieces
1/3 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons oyster sauce
1/4 cup fresh basil leaves

Instructions

Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.
Note: Nutritional analysis is per serving.

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