Ready for a little Tofu?

I personally have not tried this recipe AND its NOT MINE, I found it in an old magazine from last year and it does look scrumptious!! 


So I am changing a few ingredients to make it healthy... if you try it, please let me know what you think.


Thanks! ♥ 

Eggplant and Tofu in Spicy Meat Sauce

Makes 4 Servings


INGREDIENTS:
1 Eggplant (about 12 oz)
1 tsp Sea Salt
1/2 Package Firm Tofu
2 Tbsp Grapeseed Oil
1/2 tsp Hot Pepper Flakes
8 oz Lean Ground Meat/Poultry of Choice (OR TVP)
3 Cloves of Garlic Minced
1 tsp Minced Ginger root
1/4 tsp Black Pepper
2 Tbsp Tamari Lite Sauce
1/2 tsp Agave Nectar (blue)
1 Cup Chicken Broth (watch the Sodium!)
2 tsp Arrowroot Powder
2 Green Onions Chopped
1 tsp Sesame Seed Oil


INSTRUCTIONS:  Remove 1/2 the Tofu from the package and lay on the cut side, on a layer of about 5 paper-towels to drain.


Cut the eggplant into 1/2 inch cubes.  In a bowl toss the eggplant with the salt and let stand for 15 minutes.  Rinse thoroughly under cold running water and drain in a colander, pressing lightly.


In a wok or very large skillet, heat the Grapeseed oil on med high heat, add hot pepper flakes, beef, ginger and pepper, stir-fry until beef is lightly browned, about 4 minutes.


**(If you use TVP rehydrate and then add to the wok and continue on with the recipe)**


Add Tamari Sauce, Agave and cook for 1 minute.  


While that is cooking, cut the Tofu up into a bowl in 1/2 inch size cubes.


Add the Eggplant to the skillet/wok and stir-fry for 2 minutes. 


Add the Tofu and broth, gently stirring to keep the tofu in cubes, until the eggplant is tender.


Mix Arrowroot with 1 Tbsp of water and stir into the sauce, add green onions and cook for 1 minute.


Calories: Approx. 280 per Serving  (If you use TVP, it will be much less!)






Stir in the Sesame Seed Oil and Serve!