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Braised Eggplant With Tofu in Garlic Sauce Recipe
SERIOUS EATS14Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. Japanese eggplant (or Chinese, about 4 small, or small Italian eggplant, cut into 2-inch chunks)
- 2 tsp. chinkiang vinegar (see note)
- 3/4 cup Shaoxing wine (or dry sherry)
- 1 Tbsp. corn starch
- 3 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. chili paste (fermented broad bean)
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. vegetable oil
- 2 whole garlic (cloves, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced)
- 2 scallions (whites and greens thinly sliced and reserved separately)
- 3 Tbsp. mustard (finely minced preserved, root, see note)
- 12.3 oz. firm silken tofu (cut into 1-inch chunks)
- 3 Tbsp. fresh cilantro leaves (roughly chopped)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium880mg37% |
| Potassium1000mg29% |
| Protein14g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber9g36% |
| Sugars11g |
| Vitamin A4% |
| Vitamin C45% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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