Chinese Eggplant And Tofu

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* Exported from MasterCook *

 

Chinese Eggplant And Tofu

 

Recipe By : Ornish's Program for Reversing Heart Disease, page 511

Serving Size : 5 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups chopped onion

1 cup medium dry red wine

7 cups diced eggplant

(approximately 1 pound)

1 1/2 cups water

2 teaspoons freshly minced garlic

1/4 teaspoon red hot chili flakes

14 ounces firm tofu -- diced or cubed

1 teaspoon arrowroot

2 tablespoons soy sauce

1 cup sliced scallions

2 teaspoons rice wine vinegar

Freshly chopped cilantro

 

yield: 5 cups (5 servings) by Mark Hall

 

This can be served over pasta or rice. It contains more salt than usual

and will not be appropriate for everyone. One serving contains 430

milligrams sodium.

 

Braise the onions in the red wine. When the onions are softened add the

eggplant, 1/2 cup water, garlic, and chili flakes. Cover the pan and stew

until the eggplant is completely cooked. Then add the tofu. Dilute the

arrowroot in the soy sauce, then add to vegetable mixture with 1 cup of

water. Stir until the sauce is thickened. Add the scallions and rice wine

vinegar. Toss. Garnish with a little cilantro and serve.

 

Serving size = 1 cup, 159 calories, 3.7 grams total fat, 0.6 grams

saturated fat, 0 milligrams cholesterol

 

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