Szechuan Eggplant with Tofu Recipe | Yummly

Szechuan Eggplant with Tofu

CONNOISSEURUS VEG(2)
Erin Andreatta: "This dish is outstanding. Sweet, spicy, umami. I…" Read More
13Ingredients
30Minutes
280Calories
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Ingredients

US|METRIC
  • cooking spray (or a bit of oil)
  • 1 pound extra firm tofu (pressed at least 15 minutes and cubed)
  • 1/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons Asian chili paste (or to taste)
  • 2 teaspoons cornstarch
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 3 garlic cloves (minced)
  • 1 pound eggplant (sliced into thin strips, no thicker than 1/2 inch)
  • 2 scallions (chopped)
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    NutritionView More

    280Calories
    Sodium22% DV530mg
    Fat25% DV16g
    Protein39% DV20g
    Carbs6% DV19g
    Fiber24% DV6g
    Calories280Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat1.5g8%
    Trans Fat0g
    Cholesterol
    Sodium530mg22%
    Potassium580mg17%
    Protein20g39%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A8%
    Vitamin C8%
    Calcium80%
    Iron20%

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

    Reviews(2)

    Errol A. 3 years ago
    It wasn't bad but required a little salt and pepper to enhance the flavors. We would make it again and just adjust by adding those.
    Erin Andreatta 3 years ago
    This dish is outstanding. Sweet, spicy, umami. I used liquid aminos instead of soy sauce and it was delicious. I will continue making this, adding 'shrooms and bell peppers next time.

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