Snap Pea and Japanese Eggplant Stir Fry

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234 CALORIES 19g CARBS 13g FAT 15g PROTEIN
2
Freestyle™ SmartPoints™ New!
(4 Old SmartPoints™)
(5 PointsPlus®)

Stir fries are one of the best ways to make a quick meal in my opinion.  You can throw together almost any veggies you have on hand and quickly make a sauce.  Normally for stir fries I go in an Asian directions using soy sauce, broth, and sesame oil.  To add protein, I like to add some cubed crispy tofu.  Although I recommend Japanese eggplant for this recipe, regular eggplant would work as well.

The Recipe

Snap Pea and Japanese Eggplant Stir Fry

PREP TIME: 10 Min
COOK TIME: 20 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 14 oz. extra firm tofu, pressed and cubed
  • 2 tbsp. sesame oil
  • 1 lb. sugar snap peas
  • 1 lb. eggplant, peeled and cubed
  • 1/2 cup vegetable broth
  • 2 tbsp. soy sauce
  • 2 U garlic cloves, minced

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Instructions

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1

Heat a skillet to medium high heat. Add the sesame oil.

2

Add the tofu in a single layer. Season with salt and pepper. Cook until crispy and then flip and cook the other side until crispy, about 3 minutes per side. Remove and set aside.

3

Add the snap peas and eggplant. Cook for 4-5 minutes until beginning to soften.

4

Add the broth, soy sauce, and garlic. Stir in tofu. Cook for 3-4 more minutes.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 234
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
8%
Monounsaturated Fat 4g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 0mg
0%
Sodium 582mg
25%
Total Carbohydrate 19g
7%
Dietary Fiber 7g
29%
Sugars 8g
Protein 15g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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