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Eggplant With Tofu (Chinese New Year)

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Submitted by happyzhangbo

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

YIELD

4 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

¾ 340.2
POUND G JAPANESE EGGPLANTS
sliced *
¼ 113.4
POUND G TOFU
6 3E+1
TEASPOON ML VEGETABLE OIL
3 3
CLOVES CLOVES GARLIC
crushed
5 5
EACH EACH RED CHILI PEPPERS
seeded and chopped *
15 15
EACH EACH BASIL
leaves *
3 15
TEASPOONS ML YELLOW BEAN SAUCE *

Directions

Slice unpeeled eggplant crosswise into slices ⅛ inch thick.

Cut tofu into ½-inch cubes.

Heat oil in skillet; add garlic and stir-fry until light brown (don’t burn!).

Add eggplant and tofu and cook for 5 to 7 minutes.

Add remaining ingredients; mix gently.

Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 111 76% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 4%
Calcium 21% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 
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