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Kayoung Choi: "To reduce the oil, I baked the aubergines and tof…" Read More
14Ingredients
25Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup water
- 2 Tbsp. vegetarian oyster sauce (or regular)
- 2 Tbsp. Shaoxing wine (or dry sherry)
- 1 Tbsp. soy sauce (or tamari)
- 1 tsp. cornstarch
- 1 tsp. rice vinegar
- 1/4 tsp. red pepper flakes
- 1 firm tofu (14- to 16-ounce package, drained and cut into 3/4-inch cubes)
- 4 Tbsp. vegetable oil
- salt
- 1 lb. eggplant (preferably Asian, cut into 3/4-inch dice)
- 2 cloves garlic (finely chopped)
- 1/2 cup Italian basil leaves (or packed fresh Thai)
- steamed rice (for serving)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium670mg28% |
| Potassium350mg10% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium15% |
| Iron6% |
* 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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Reviews(1)
Kayoung Choi 6 years ago
To reduce the oil, I baked the aubergines and tofu, coated with starch, together (at 205C, about 20mins) then stir fried with the sauce. I didn't have Thai basil so used chives and worked great. I might add some chopped chili to make it more spicy.