Why this?
This Chinese Style Eggplant Tofu Stir-Fry recipe is a flavorful and balanced dish that combines the soft texture of eggplant with the protein-rich tofu, all cooked in a savory soy sauce-based sauce. The dish is not too sodium heavy, making it a perfect option for a healthy Keto dinner.
Ingredients:
1 large eggplant, cubed
1 block firm tofu, cubed
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon ginger, minced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
2 green onions, chopped
1 tablespoon sesame seeds
Preparation Steps:
- In a bowl, mix soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
- Heat olive oil in a large pan over medium heat.
- Add tofu cubes and cook until lightly browned on all sides.
- Add eggplant cubes and stir-fry for about 5 minutes until they start to soften.
- Pour the sauce over the tofu and eggplant, and stir well to combine.
- Cook for an additional 5-7 minutes until the eggplant is tender but not mushy.
- Garnish with green onions and sesame seeds before serving.
Cooking Time: 20 minutes
Diet Types: Keto
Serving Size: 1 plate
Servings: 4
Nutritional Facts:
Calories: 220
Total Fats: 14g
Sodium: 480mg
Dietary Fiber: 6g
Total Sugars: 3g
Proteins:15g
Calcium: 150mg
Iron: 3mg
