Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil
350
calories
13
ingredients
4
servings
1,403
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Related categories: Main DishesAsianDairy-freeSesame-freeEgg-freePescetarian+ See all
Ingredients
14 ozs extra firm tofu or firm
2 tbsps peanut oil or any high smoke-point oil
8 whole garlic cloves
6 asian eggplants thin, cut into 1 inch slices
1 red bell pepper cut into thin strips
1/2 cup green onions thinly sliced
3/4 cup thai basil optional, but good; regular basil will also work here
2 1/2 tbsps soy sauce
1 1/2 tbsps fish sauce I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.
1 tbsp lime juice fresh-squeezed
1 in sweetener
1 tbsp stevia
2 tbsps Sriracha Rooster Sauce, 1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot
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Recipe Instructions
Read the instructions at Kalyn's KitchenNutrition Facts
350
calories
16
g fat
12
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 350
Calories From Fat 150
% Daily Value*
Total Fat 16g
25%
Saturated Fat 25g
125%
Trans Fat g
Cholesterol 0mg
0%
Sodium 1250mg
52%
Potassium 1320mg
38%
Total Carbohydrates 37g
12%
Dietary Fiber 15g
60%
Sugars 12g
Protein 23g
46%
Vitamin A
30%
Vitamin C
90%
Calcium
80%
Iron
20%
Weight Watchers Points
PointsPlus: 9SmartPoints: 17
