Japanese Eggplant (Aubergine) With Tofu Recipe

Name: Japanese Eggplant (Aubergine) With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sherry wine; 1 tablespoon dark sesame oil; 1 garlic clove, minced; 1 tablespoon fresh peeled gingerroot, minced; 1 tablespoon rice vinegar; 2 tablespoons soy sauce; 1 teaspoon cornstarch; 1 tablespoon cold water; 1 tablespoon light sesame oil or 1 tablespoon vegetable oil; 1 cup onion, chopped; 1 (18 ounce) carton firm tofu or (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced; 5 Japanese eggplants, halved and cut into 1/2 pieces; 3 cups cooked brown rice

Servings: persons

1 tablespoon sherry wine
1 tablespoon dark sesame oil
1 garlic clove, minced
1 tablespoon fresh peeled gingerroot, minced
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1 cup onion, chopped
1 (18 ounce) carton firm tofu or (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced
5 Japanese eggplants, halved and cut into 1/2 pieces
3 cups cooked brown rice

1
In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
2
Thoroughly stir cornstarch into water until well blended and add to saucepan.
3
Simmer sauce until thickened, then turn off heat, cover and set aside.
4
Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
5
Add the chopped onion to the skillet, and saute until tender but not golden.
6
Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
7
Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
8
Stir in sauce.
9
Serve over brown rice.

671

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon sherry wine, 1 tablespoon dark sesame oil, 1 garlic clove, minced, 1 tablespoon fresh peeled gingerroot, minced, and more.

Yes, Japanese Eggplant (Aubergine) With Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Eggplant (Aubergine) With Tofu

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