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Tofu And Eggplant Recipe

Tofu And Eggplant Recipe

This tofu and eggplant recipe is a delightful combination of flavors and textures.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Diet: Diabetic
Keyword: Tofu And Eggplant Recipe
Calories: 322kcal

Equipment

  • 1 Saucepan

Ingredients

  • 400 g of eggplants
  • 300 g of firm tofu
  • 1 tbsp of chopped spring onion
  • 1 tbsp of chopped garlic
  • 1 tbsp of chopped ginger
  • 2 Dried Chilli
  • Toasted white sesame and chili flakes (garnish, optional)
  • Vegetable oil for frying
  • 1/2 tsp of sugar

Instructions

  • Large, two-inch-long sticks made from the eggplant. Mix thoroughly after adding salt and vinegar to the eggplant chunks. Place the eggplant slices in a single layer on paper towels after ten minutes to absorb any remaining liquid. Large slices of eggplant should be cut, then they should be seeped-fried for two minutes over medium heat. In order to steam the eggplant, please refer to the text.
  • Tofu should be cut into 1-inch pieces before being deep-fried in oil over a medium-high heat until golden brown. Place aside. (If you wish to pan-fry the tofu, please see the text.)
    In a little bowl, combine the spices (c).
    The wok is heated with oil. Garlic, ginger, dried chiles, and the white portion of the spring onion should all be stir-fried until fragrant.
    Wait until it returns to a boil before adding the sauce.
  • Bring the tofu and eggplant cubes back to the wok.
    Stir-fry for 30 seconds over medium heat.
    To serve, scatter some spring onions.

Video

Nutrition

Calories: 322kcal | Carbohydrates: 32g | Saturated Fat: 23g | Cholesterol: 23mg | Sodium: 232mg | Fiber: 23g | Sugar: 10g | Vitamin A: 43IU | Calcium: 134mg | Iron: 1mg
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