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Eggplant Tofu

May 9, 2022

easy

4 servings (1 3/4 cup (9.8 oz))

Ingredients

  • *3/4 lb Japanese eggplant cut in half lengthwise and into 1-inch pieces.
  • *Water, as needed
  • *1 Tbsp salt
  • *2 Tbsp canola oil
  • *1/2 lb ground pork (lean)
  • *1/2 cup onions, cut into 1/2-inch dice
  • *2 tsp ginger, fresh, peeled & grated
  • *1/4 cup white miso
  • *1 1/2 cup chicken broth
  • *1 tsp sesame oil
  • *1 lb firm tofu, cut into 1-inch dice
  • *1/2 cup green onions, thinly

Directions

  • *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.
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Ingredients

Adjust Servings
3/4lb japanese eggplant (Cut in half lengthwise and into 1-inch pieces)
water (as needed)
1 Tbsp salt
2 Tbsp canola oil
1/2 lb ground pork (lean)
1/2 cup onions, cut into 1/2-inch dice
2 tsp ginger, fresh, peeled & grated
1/4 cup white miso
1 1/2 cup chicken broth
1 tsp sesame oil
1 lb firm tofu, cut into 1-inch dice
1/2 cup green onions, thinly cut
Additional Ingredients
1test iquantity test ingredient
Nutritional Information
24 g Protein
22 g Total Fat
17 g Carbohydrate
356 kcal Calories
4 g Total Dietary Fiber
136 mg Calcium
2.88 mg Iron
40.19 mg Cholesterol
1763 mg Sodium
5 g Saturated Fat

Directions

1.
*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.
Mark as complete
2.
*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.
Mark as complete
3.
*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
Mark as complete
Print