malaysian

Dry Curry Eggplant with Tofu and Peanuts

Name: Dry Curry Eggplant with Tofu and Peanuts
Yield: 1 serving
Cuisine: malaysian
Ingredients: 220 g eggplant, cubed; 194 g firm tofu, cubed; 26 g curry powder paste; 12 g soy sauce; 5 g palm sugar; 70 g spinach; 26 g roasted peanuts, chopped; 9 g lime juice; 19 g vegetable oil

This stir-fried dish pairs eggplant, cubed with firm tofu, cubed, curry powder paste and roasted peanuts, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

45 g Carbohydrates

44 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g eggplant, cubed 55 kcal
194g firm tofu, cubed 147 kcal
26g curry powder paste 78 kcal
12g soy sauce 8 kcal
5g palm sugar 19 kcal
70g spinach 16 kcal
26g roasted peanuts, chopped 147 kcal
9g lime juice 3 kcal
19g vegetable oil 168 kcal

Cooking instructions

eggplantvegetable oil
Heat oil in a wok over medium-high. Add eggplant and stir-fry 4-5 minutes until lightly browned.
firm tofu
Add tofu cubes and cook 2-3 minutes to firm the surface.
curry powder paste
Push to one side and saute curry powder paste for 30 seconds in the cleared space, then toss everything together.
eggplantsoy saucepalm sugar
Add soy sauce and sugar; cook 1-2 minutes until the eggplant is tender and the sauce clings.
spinachlime juice
Stir in spinach to wilt, then add lime juice off heat.
roasted peanuts
Top with chopped peanuts and serve warm.