Eggplant Tofu

eggplant tofu
Course: Main/Entree
Cuisine: Chinese, Japanese
MyPlate: Meat/Protein, Oil/Fat, Vegetables
Type: Recipes
Allergen: Sesame, Soybeans, Wheat
Source: Dash of Aloha
Servings: 4

Ingredients

  • ¾ lb Japanese eggplant (cut in half lengthwise and into 1-inch pieces)
  • water (as needed)
  • 1 tbsp salt
  • 2 tbsp canola oil
  • ½ lb ground pork (lean)
  • ½ cup onions, cut into 1/2-inch dice
  • 2 tsp ginger, fresh, peeled & grated
  • ¼ cup white miso
  • cup chicken broth
  • 1 tsp sesame oil
  • 1 lb firm tofu, cut into 1-inch dice
  • ½ cup green onions, cut thinly

Instructions

  • Soak eggplant in enough water to cover. Change the water three times, every fifteen minutes. On the last water change, add salt and stir well. Drain and reserve eggplant.
  • In a wok, heat canola oil. Add the pork and sauté for two minutes. Add onions, ginger, and continue to sauté until onions are translucent.
  • Add reserved eggplant, miso, and chicken broth and simmer until eggplant is tender. Add sesame oil, tofu, and stir gently. Simmer for 5 minutes. Garnish with green onions and serve hot.
Nutrition Facts
Eggplant Tofu
Serving Size
 
9.8 oz
Amount per Serving
Calories
89
% Daily Value*
Fat
 
5.5
g
8
%
Saturated Fat
 
1.25
g
8
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
10.05
mg
3
%
Sodium
 
441
mg
19
%
Potassium
 
153
mg
4
%
Carbohydrates
 
4.25
g
1
%
Fiber
 
1
g
4
%
Protein
 
6
g
12
%
Calcium
 
34
mg
3
%
Iron
 
0.72
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.