Eggplant Tofu
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
- 1½ 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.