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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. vegetable oil
- 12 oz. firm tofu (drained, cut into 1-inch pieces)
- coarse salt
- 1 Japanese eggplant (halved lengthwise and sliced into 1/2-inch pieces)
- 2 Tbsp. fresh ginger (minced)
- 2 cloves garlic (minced)
- 3 scallions (thinly sliced, white and green parts separated)
- 1/4 head red cabbage (sliced, 4 cups)
- 1/2 bunch kale (purple, torn into 2-inch pieces, 3 cups)
- 2 cups black rice (cooked, 1 cup dry)
- 1 tsp. Sriracha sauce
- 1 Tbsp. low sodium soy sauce
- 2 Tbsp. fresh lime juice
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium410mg17% |
| Potassium1170mg33% |
| Protein25g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate95g32% |
| Dietary Fiber11g44% |
| Sugars5g |
| Vitamin A190% |
| Vitamin C180% |
| Calcium70% |
| Iron35% |
* 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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