Eggplant & Tofu with Soy Lime Sauce - Baked Eggplant Stir fry
Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. Vegan Gluten-free Nut-free Recipe.
Serves 3 with a side.Servings: 3
Ingredients
- 7 oz Tofu , cubed
- 4 to 5 small eggplants or 2 long eggplants , sliced
- 1/4 tsp salt
- dash of pepper
- 1/2 tsp garlic powder
- 2 tsp cornstarch or use arrowroot starch
Sauce:
- 1.5 tbsp soy sauce , use tamari for glutenfree
- 1 tbsp chili garlic paste
- 1 tbsp lime juice
- 1 to 1.5 tbsp maple syrup
- a good pinch of salt and pepper
- 1/2 tsp cornstarch
Instructions
- Place and oiled baking dish (stoneware or glass) in the oven. Preheat the oven to 400 degrees F. In a bowl, add the tofu and sliced eggplant. Spray oil or water. Add the rest of the ingredients and toss to coat. Take the dish out after 10 mins carefully. Spread the tofu and eggplant and bake for 30 mins.
- Mix the sauce ingredients in a small bowl. Take the baking dish out of the oven and add the sauce to the dish. Mix to coat. (You can also add some quick cooking veggies to the dish at this point like thinly sliced carrots, peppers).
- Bake for another 15 mins. Alternatively, transfer the baked tofu and eggplant into a skillet, add the sauce and cook over medium to bring to a boil and thicken. Serve over rice or cauliflower fried rice or noodles.
Notes
Add other veggies instead of or along with eggplant. Cube or slice them in similar thickness and use a dish which can accommodate the ingredients in mostly a single layer.
Add minced garlic and ginger, or some miso for flavor variations in the sauce.
Nutrition is 1 of 3 serves
Nutrition
Calories: 225kcal | Carbohydrates: 45g | Protein: 11g | Fat: 2g | Sodium: 554mg | Potassium: 1556mg | Fiber: 18g | Sugar: 26g | Vitamin A: 140IU | Vitamin C: 16.6mg | Calcium: 83mg | Iron: 2.3mg