Eggplant and Tofu in Spicy Meat Sauce
In Chinese cooking, tofu dishes often include a little meat, which adds lots of flavour, while the tofu provides texture and extra protein. Here a little ground beef or pork, eggplant and tofu are combined in a stewlike stir-fry.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 292 |
| pro | 18 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 12 g |
| fibre | 3 g |
| sodium | 756 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 20% |
| vit A | 2% |
| vit C | 5% |
| folate | 19% |
Suggested Recipes
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1 eggplant (12 oz/375g), unpeeled
1 tsp (5 mL) salt
Half pkg (1 lb/500 g pkg) firm tofu
2 tbsp (25 mL) vegetable oil
1/2 tsp (2 mL) hot pepper flakes
8 oz (250 g) lean ground beef or pork
3 cloves garlic, minced
1 tsp (5 mL) minced gingerroot
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) dry sherry (optional)
2 tbsp (25 mL) soy sauce
1/2 tsp (2 mL) granulated sugar
1 cup (250 mL) chicken stock
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 salt ; 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 for 4 minutes or until beef is lightly browned.
Add sherry (if using); cook for 1 minute. Add soy sauce and granulated sugar; cook for 1 minute. Add eggplant; stir-fry for 2 minutes. Add tofu and stock; cook, stirring gently to keep tofu in cubes, for about 3 minutes or until eggplant is tender.
Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce. Add green onions; cook for 1 minute. Stir in sesame oil.
Additional Information
-
Tip:
For lovers of spicy food, use chili oil instead of the sesame oil.
Tags:
Main Course; Chinese; Tofu; Meat-Beef; Vegetables; Stir-fry;
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