Teriyaki Eggplant and Pepper with Tofu
 (1 vote)
vegetable cooking spray
1-1/2 cups vertically sliced(1/2-inch) onion
1 cup julienne-cut (2-inch) red bell pepper
1 pound unpeeled eggplant, cut into 3 1/2-inch
1 tablespoon peeled, grated gingerroot
3 cloves garlic, minced
1/4 cup teriyaki sauce
1 tablespoon honey
3/4 pound extra-firm tofu, drained and cubed
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add bell pepper; stir-fry 1 minute. Add eggplant, gingerroot, and garlic; stir-fry 1 minute.
Combine teriyaki sauce and honey; pour over eggplant mixture. Cover and cook over medium-low heat 2 minutes or until eggplant is tender. Add tofu; stir gently.
Cover and cook 2 minutes or until thoroughly heated. Yield: 4 servings (about 146 calories per 1-cup serving).
Comments: when is the tofu added?
Anonymous, Location not stated.
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