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Eggplant and Sweet Pepper Stir-Fry

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Servings: 4 Prep: 15 min Cook: 10 min Simple Simple Lunch Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Eggplants, Bell Peppers, Coconut Aminos

Ingredients

3 small eggplants ⚠

¾ teaspoon sea salt, or to taste

16 ounces super firm tofu

3 bell peppers, red or yellow or orange ⚠

2 tablespoons sesame seeds

6 tablespoons dark sesame oil, or coconut oil

4 teaspoons minced garlic

3 tablespoons coconut aminos, or to taste ⚠

Instructions

1. Cut eggplants in half, lengthwise, and cut out the middle portion containing the seeds.

2. Cut into 1/2 inch pieces. Sprinkle with salt and allow to rest for 10 minutes. Rinse and pat dry.

3. Drain and press tofu. Cut into 1 inch cubes.

4. Deseed peppers and chop into 1/2 inch pieces.

5. In a pan, quickly toast the sesame seeds until they are golden. Set aside.

6. Heat oil in a large skillet or wok over medium-high heat. Add peppers, eggplant, tofu, and garlic and sauté just until tender, about 5 - 10 minutes.

7. Stir in coconut aminos and adjust to taste if necessary.

8. Remove stir fry from heat. Sprinkle with toasted sesame seeds and serve.

Per serving incomplete

344

Cal

Carbs

30g

Fat

15g

Protein

Carbs 6%

Fat 77%

Protein 17%