Try this Eggplant with Tofu recipe, or contribute your own.
Suggest a better descriptionNOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (dont burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. Source: Keos Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 184 | ||
Calories from Fat: 133 (72%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.8g | 20 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.3mg | 1 % | |
Potassium 443.2mg | 12 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 7.4g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.