Spicy Tofu With Eggplant And Mushrooms Recipe
Ingredients
| Vegetable stock/Water | 500 Milliliter (Homemade, 2 Cups) | |
| Soy sauce | 25 Milliliter (2 Tablespoon) | |
| Rice wine | 25 Milliliter (2 Tablespoon) | |
| Hoisin sauce | 15 Milliliter (1 Tablespoon) | |
| Cornstarch | 15 Milliliter (1 Tablespoon) | |
| Water | 15 Milliliter (1 Tablespoon) | |
| Sesame oil | 2 Milliliter (0.5 Teaspoon) | |
| Vegetable oil | 10 Milliliter (2 Teaspoon) | |
| Garlic | 3 Clove (15 gm), finely chopped | |
| Chopped ginger root | 15 Milliliter, chopped (Fresh, 1 Tablespoon) | |
| Green onions | 4 , chopped (To Cook:) | |
| Chili paste | 5 Milliliter (Hot, 1 Teaspoon) | |
| Eggplant | 1 Pound, diced (500 Gram, 4 Small Sized) | |
| Shiitake mushrooms | 125 Gram, stems removed, chopped (Fresh, 0.25 Pound) | |
| Tofu | 250 Gram, diced (0.5 Pound) | |
| Chopped fresh cilantro/Chopped fresh parsley | 25 Milliliter (2 Tablespoon) | |
| Steamed rice | 4 Cup (64 tbs) (1 Liter) |
Nutrition Facts
Serving size
Calories 258 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0.08 mg0.03%
Sodium 462.5 mg19.3%
Total Carbohydrates 48 g16.2%
Dietary Fiber 4.5 g18.1%
Sugars 4.1 g
Protein 7 g13.5%
Vitamin A 15.8% Vitamin C 12.4%
Calcium 3.8% Iron 15.3%
*Based on a 2000 Calorie diet
Directions
In small bowl, prepare thickening mixture by combining cornstarch, water and sesame oil.
Stir until smooth.
Heat vegetable oil in non-stick wok or large, deep skillet on medium-high heat.
Add garlic, ginger, green onions and chili paste.
Cook for about 30 seconds, or until fragrant.
Add eggplant and mushrooms to wok.
Cook for a few minutes.
Rinse tofu and pat dry.
Add tofu and sauce mixture to wok.
Bring to boil and simmer, uncovered, for 20 minutes.
Stir up thickening mixture and add to wok.
Bring to boil to thicken.
Sprinkle with cilantro and serve over rice.
Chef
