Black Pepper Tofu and Eggplant Recipe | Yummly

Black Pepper Tofu and Eggplant

SMITTEN KITCHEN
17Ingredients
45Minutes
510Calories
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Ingredients

US|METRIC
  • 14 ounces extra firm tofu (package)
  • neutral oil (for roasting, I use safflower)
  • 1 tablespoon cornstarch
  • 1 pound eggplant
  • kosher salt
  • 4 tablespoons unsalted butter (the higher amount is slightly more rich)
  • 1 cup sliced shallots (thinly, or 1 medium white or red onion, thinly sliced)
  • 5 garlic cloves (peeled, crushed)
  • 2 tablespoons ginger (finely chopped)
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon brown sugar (or granulated)
  • 1 tablespoon coarsely ground black pepper (crushed or very, and more to taste)
  • rice (for serving)
  • chile garlic sauce
  • chili oil
  • chili oil
  • Sriracha
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    NutritionView More

    510Calories
    Sodium58% DV1390mg
    Fat55% DV36g
    Protein41% DV21g
    Carbs11% DV33g
    Fiber24% DV6g
    Calories510Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol30mg10%
    Sodium1390mg58%
    Potassium740mg21%
    Protein21g41%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A20%
    Vitamin C10%
    Calcium70%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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