Stir-fried Eggplant and Tofu Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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