Eggplant and Tofu Stir-Fry

Eggplant and Tofu Stir-Fry

This dish has restaurant quality flavour – I would highly recommend it to anyone looking for a vegetarian dish!

Ingredients

  • 1 cup long grain white rice
  • 2 tbsp. hoisin sauce
  • 3 tbsp. rice vinegar
  • 1 tsp cornstarch
  • 4 tbsp. canola oil
  • 1 package, 454g, Tofu, medium firm prepared with calcium sulfate, cut in 1 inch squares
  • 1 small eggplant
  • 4 scallions sliced
  • 2 cloves of garlic, chopped
  • 1 red serrano or jalapeno pepper
  • 1/4 cup fresh basil leaves, torn

Directions

1. Cook rice according to package instructions
2. Heat 1 tbsp. oil in nonstick skillet. Add tofu; turn occasionally until brown approx. 10 minutes. Transfer to plate.
3. Add remaining oil. Add vegetables, cook until tender. Add sauce and then tofu, etc. Toss until sauce is thickened. Serve with rice and topped with basil.

Nutrient Analysis

Calories: 374 g

Protein: 16 g

Carbohydrates: 36 g

Fibre: 3 g

Total Fat: 20 g

Sodium: 137 mg

Phosphorus: 160 mg

Potassium: 250 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/2 cooked rice, 1/3 cup tofu, 1/2 cup vegetables

Renal and Diabetic Exchanges

Renal exchanges: 1 protein, 2 starch, 1 vegetable

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