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Makes 4 Servings
Each serving equals two and one-half 5 A Day servings
( vegetarian )
½ white onion (5 oz), diced small
1 lb eggplant, peeled and diced into ¾-inch cubes
1 red bell pepper (½ lb), seeded and medium diced
2 Tbsp vegetable oil
1 small clove garlic, peeled and chopped
½ tsp fresh ginger, peeled and chopped
1 pkg (14½ oz) extra firm tofu, diced medium
½ cup sesame garlic sauce
½ pkg (5 oz) edamame (soybeans), pods removed
2 Tbsp chopped cilantro
3 Tbsp (about 2) scallions, washed and cut on bias
Blanch onion, eggplant, and red pepper in boiling water, until crisp tender about 2–3 minutes, drain and set aside.
Heat nonstick wok or large nonstick skillet on high, about 2 minutes.
Add vegetable oil; swirl to coat pan (oil should smoke lightly).
Add garlic, ginger, and tofu (tofu breaks up slightly); stir fry 1 minute.
Add in vegetables and stir fry 2 minutes.
Add garlic sauce; stir fry 3 minutes.
Add edamame; stir fry 2 minutes.
Add chopped cilantro, remove from pan, garnish with scallions.
Nutritional analysis per serving:
Calories 180, Protein 13g, Fat 6g, Percent Calories From Fat 30%, Cholesterol 0mg, Carbohydrates 17g, Fiber 2g, Sodium 85mg.
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