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
- 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
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
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
