vietnamese

Lemongrass Tofu with Eggplant and Brown Rice

Name: Lemongrass Tofu with Eggplant and Brown Rice
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 201 g firm tofu; 201 g eggplant (cut into 2 cm cubes); 64 g brown rice (uncooked); 16 g lemongrass (minced); 9 g garlic (minced); 16 g neutral oil; 15 g soy sauce; 14 g lime (juice); 9 g cornstarch

This pan-fried dish pairs firm tofu with eggplant, brown rice and lemongrass. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

82 g Carbohydrates

27 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

201g firm tofu 153 kcal
201g eggplant (cut into 2 cm cubes) 50 kcal
64g brown rice (uncooked) 234 kcal
16g lemongrass (minced) 6 kcal
9g garlic (minced) 13 kcal
16g neutral oil 141 kcal
15g soy sauce 11 kcal
14g lime (juice) 4 kcal
9g cornstarch 34 kcal

Cooking instructions

brown rice (uncooked)
Cook brown rice according to package directions.
firm tofueggplant (cut into 2 cm cubes)cornstarch
Pat tofu dry and cut into bite-size cubes. Toss with cornstarch until lightly coated.
firm tofuneutral oil
Heat oil in a skillet over medium-high. Pan-fry tofu 6-8 minutes, turning, until crisp; remove to a plate.
eggplant (cut into 2 cm cubes)
Add eggplant to the same skillet with a splash of water, cover, and cook 4-5 minutes until softened.
lemongrass (minced)garlic (minced)
Stir in lemongrass and garlic; cook 1 minute until fragrant.
firm tofubrown rice (uncooked)soy saucelime (juice)
Add soy sauce and lime juice, return tofu to the pan, and toss to coat. Serve over brown rice.