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"Hunger is the best sauce in the world."--Cervantes

Eggplant and Tofu with Garlic Sauce Recipe

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This recipe for Eggplant and Tofu with Garlic Sauce is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c chicken broth (can use low sodium)
3 T red wine vinegar
3 T reduced sodium soy sauce
2 T sugar (I usually leave this out)
1 T cornstarch
2 t sesame oil
3 garlic cloves, minced
1 t canola oil
about 1 lb eggplant, cut into chunks
6 scallions, cut into 2" slices
1 lb. firm tofu or extra firm, cut into 2" chunks
Directions:
Directions:
Whisk together the broth, vinegar, soy sauce, sugar, cornstarch, sesame oil, garlic and ginger in a bowl.

Heat the canola oil in a large nonstick pan over med-high heat. Add the eggplant and scallions. Cover and cook, turning occasionally until the eggplant begins to soften slightly, about 10 minutes. Add the broth mixture; bring to a boil. Boil until the sauce begins to thicken, about 1 minute. Stir in the tofu.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is an AWESOME recipe for a light garlic sauce! This recipe is only 3 points on WW - you can use it for shrimp and/or any kind of veggies - the sauce is amazing, even without the sugar!

 

 

 

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