Eggplant and Tofu in Spicy Meat Sauce

Eggplant and Tofu in Spicy Meat Sauce Image by: Eggplant and Tofu in Spicy Meat Sauce Author: Canadian Living

Lovers of spicy food can use chili oil instead of the sesame oil.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

Method

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 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.

Nutritional facts Per serving: about

  • Sodium 870 mg
  • Protein 19 g
  • Calories 284.0
  • Total fat 19 g
  • Potassium 410 mg
  • Cholesterol 34 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggplant and Tofu in Spicy Meat Sauce

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