Eggplant and Tofu in Spicy Meat Sauce
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Eggplant and Tofu in Spicy Meat Sauce
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 284 |
| pro | 19 g |
| total fat | 19 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 34 mg |
| sodium | 870 mg |
| potassium | 410 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 19 |
| vit A | 2 |
| vit C | 5 |
| folate | 15 |
- Preparation time: 10 minutes Stand: 15 minutes
- Cook time : 12 minutes
Lovers of spicy food can use chili oil instead of the sesame oil.
Ingredients
-
1 eggplant (about 12 oz/375 g), unpeeled
1 tsp (5 mL) salt
Half pkg (1 lb/500 g pkg) firm tofu
2 tbsp (30 mL) vegetable oil
1/2 tsp (2 mL) hot pepper flakes
8 oz (250 g) lean ground beef
3 cloves garlic, minced
1 tsp (5 mL) minced gingerroot
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) dry sherry (optional)
2 tbsp (30 mL) soy sauce
1/2 tsp (2 mL) granulated sugar
1 cup (250 mL) sodium-reduced chicken broth
2 tsp (10 mL) cornstarch
2 green onions, chopped
1 tsp (5 mL) sesame oil
Preparation
Cut eggplant into 1/2-inch (1 cm) cubes. In bowl, toss eggplant with sa< let stand for 15 minutes. Rinse thoroughly under cold running water; drain in colander, pressing lightly.
Meanwhile, cut tofu into 1/2-inch (1 cm) cubes; set aside.
In wok or large skillet, heat vegetable oil over high heat; add hot pepper flakes. Add beef, garlic, ginger and pepper; stir-fry until beef is lightly browned, about 4 minutes. Add sherry (if using); cook for 1 minute. Add soy sauce and sugar; cook for 1 minute.
Add eggplant; stir-fry for 2 minutes. Add tofu and broth; cook, stirring gently to keep tofu in cubes, until eggplant is tender, about 3 minutes.
Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce. Add green onions; cook for 1 minute. Stir in sesame oil.
Meanwhile, cut tofu into 1/2-inch (1 cm) cubes; set aside.
In wok or large skillet, heat vegetable oil over high heat; add hot pepper flakes. Add beef, garlic, ginger and pepper; stir-fry until beef is lightly browned, about 4 minutes. Add sherry (if using); cook for 1 minute. Add soy sauce and sugar; cook for 1 minute.
Add eggplant; stir-fry for 2 minutes. Add tofu and broth; cook, stirring gently to keep tofu in cubes, until eggplant is tender, about 3 minutes.
Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce. Add green onions; cook for 1 minute. Stir in sesame oil.
Source : Canadian Living Magazine: September 2010
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