vietnamese

Fermented Tofu and Tomato Braised Eggplant with Rice

Name: Fermented Tofu and Tomato Braised Eggplant with Rice
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 260 g eggplant, cut into 3 cm chunks; 180 g tomatoes, chopped; 35 g fermented tofu (red or white), mashed; 220 g jasmine rice, cooked; 18 g neutral oil; 10 g garlic, minced; 10 g soy sauce; 5 g sugar; 12 g thai basil leaves; 60 g water

This braised dish pairs eggplant, cut into 3 cm chunks with fermented tofu, mashed, jasmine rice, cooked and tomatoes, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

15 g Protein

95 g Carbohydrates

20 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g eggplant, cut into 3 cm chunks 65 kcal
180g tomatoes, chopped 32 kcal
35g fermented tofu (red or white), mashed 27 kcal
220g jasmine rice, cooked 286 kcal
18g neutral oil 159 kcal
10g garlic, minced 15 kcal
10g soy sauce 7 kcal
5g sugar 19 kcal
12g thai basil leaves 4 kcal
60g water 0 kcal

Cooking instructions

neutral oilgarlic
Heat oil in a skillet over medium. Add garlic and cook 20 seconds until fragrant.
eggplantneutral oil
Add eggplant and stir to coat in oil. Cook 6-8 minutes, turning, until starting to soften and brown.
tomatoesfermented tofu (red or white)soy saucesugar
Add tomatoes, fermented tofu, soy sauce, and sugar. Use a spoon to mash the fermented tofu into the sauce.
eggplantsoy saucewater
Add water, cover, and simmer 8-10 minutes until eggplant is very tender and the sauce is glossy. Taste and adjust saltiness with a splash more soy sauce if needed.
jasmine ricethai basil leaves
Serve hot over cooked rice with basil torn on top.