Stir-Fry of Eggplant, Sweet Potato and Cashew Nuts With Tofu

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4.3 (3)

When it comes to stir-frying, there's nary crushed to restrict the scope of ingredients. This peculiar grouping offers a large premix of texture and spirit opposition -- plus, the crockery looks and tastes similar fall.

It doubles easily.

Serve with couscous and a dollop of harissa (a reddish capsicum paste), oregon implicit immoderate caller sprouts.

Ingredients

measuring cup

Servings: 3-4 (Makes astir 7 cups) 3 to 4 servings

2 mean (14 ounces) saccharine potatoes
2 mean cloves garlic
1-inch portion ginger root
1 tiny greenish oregon reddish chile pepper
2 tiny (15 ounces) eggplants
1 cupful steadfast cubed tofu
1/2 cupful lightly packed basil leaves
3 tablespoons peanut oil
1/3 cupful low-sodium soy sauce
1/2 cupful roasted unsalted cashews
1 tablespoonful toasted sesame oil

Nutritional Facts

Per serving

Calories
440
Fat
27 g
Saturated Fat
5 g
Carbohydrates
38 g
Sodium
870 mg
Protein
17 g
Fiber
9 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Lydia Lunch: The Need to Feed, a Hedonist's Guide," created with Marcy Blaustein (Universe, 2012).

Tested by Bonnie S. Benwick.

Published October 16, 2012

Updated March 14, 2026