Vegetarian Stir Fry with Edamame

Ingredients:

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

Instructions:

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.

Helpful Hints:

Nutritional analysis per serving: Calories 180, Protein 13g, Fat 6g, Percent Calories From Fat 30%, Cholesterol 0mg, Carbohydrates 17g, Fiber 2g, Sodium 85mg.

Submitted By :

Kari T

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