Eggplant and Tofu Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal tops rice with tender stir-fried eggplant and tofu coated in a soy-based sauce.
This one-bowl meal tops rice with tender stir-fried eggplant and tofu coated in a soy-based sauce. Mild and moist, it is perfect for a busy weekday lunch or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 596g serving): 557.7 kcal · protein 20g · carbohydrate 82g · fat 16.2g · sodium 1218.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant absorbs oil quickly, so start with a modest amount and add a little more only as needed.
Tips: Brown the tofu first so it holds its shape when served over the rice.
Tips: Once the sauce is added, stir-fry briefly over medium rather than high heat to keep the soy sauce from burning.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 120 g
- Eggplant — 1 pc
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Cooking oil — 1.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Water — 30 ml