This braised dish pairs firm tofu with eggplant, soy sauce and neutral cooking oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
307g firm tofu233 kcal
270g eggplant68 kcal
22g neutral cooking oil194 kcal
29g soy sauce20 kcal
74g water0 kcal
10g sugar39 kcal
12g garlic, minced18 kcal
4g gochugaru (Korean red pepper flakes)1 kcal
7g toasted sesame oil62 kcal
25g green onion, sliced10 kcal
Cooking instructions
firm tofueggplant
Cut tofu into thick rectangles and pat dry. Cut eggplant into long wedges.
firm tofu
Heat half the oil in a skillet and sear tofu 2 to 3 minutes per side until golden; transfer to a plate.
eggplant
Add remaining oil, then cook eggplant 4 to 5 minutes, turning, until softened and lightly browned.
firm tofusoy saucewatersugargarlicgochugaru (Korean red pepper flakes)
Stir in soy sauce, water, sugar, garlic, and gochugaru. Return tofu to the skillet and simmer 6 to 8 minutes until the sauce reduces and coats everything.
toasted sesame oilgreen onion
Finish with sesame oil and green onion. Serve hot or warm.
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