vietnamese

Tofu and Eggplant Clay Pot Style with Rice

Name: Tofu and Eggplant Clay Pot Style with Rice
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 290 g firm tofu, cubed; 279 g eggplant, cut into chunks; 78 g jasmine rice, dry; 20 g soy sauce; 9 g brown sugar; 11 g garlic, minced; 7 g ginger, minced; 1 g ground black pepper

This simmered dish pairs firm tofu, cubed with eggplant, cut into chunks, jasmine rice, dry and soy sauce. 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

33 g Protein

101 g Carbohydrates

16 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

290g firm tofu, cubed 220 kcal
279g eggplant, cut into chunks 70 kcal
78g jasmine rice, dry 285 kcal
20g soy sauce 14 kcal
9g brown sugar 35 kcal
11g garlic, minced 16 kcal
7g ginger, minced 6 kcal
1g ground black pepper 3 kcal

Cooking instructions

jasmine rice
Cook jasmine rice and keep warm.
eggplant
Heat a small pot or deep skillet over medium-high. Add eggplant and a splash of water; cover and steam 3 minutes to soften.
firm tofugarlicginger
Add tofu cubes, garlic, and ginger; cook 1 minute until fragrant.
eggplantsoy saucebrown sugarground black pepper
Stir in soy sauce, brown sugar, and black pepper. Simmer uncovered 6 to 8 minutes, gently stirring, until eggplant is tender and sauce lightly coats.
jasmine ricesoy sauce
Serve over rice, spooning sauce on top.