Eggplant and Tofu Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with tender eggplant and tofu stir-fried in a soy sauce seasoning. The savory sauce pairs well with the juicy eggplant and mild tofu.
This rice bowl is topped with tender eggplant and tofu stir-fried in a soy sauce seasoning. The savory sauce pairs well with the juicy eggplant and mild tofu. It’s a lovely choice for lunch or dinner when you want an easy meal.
Rice bowls · 20 minutes to cook
Nutrition (per 547g serving): 594.3 kcal · protein 19.6g · carbohydrate 78.9g · fat 21.5g · sodium 1218.1mg
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: If the pan gets too dry while cooking the eggplant, add water one tablespoon at a time to keep it moist.
Tips: Pat the tofu dry with a paper towel so it holds its shape while stir-frying.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eggplant — 1 pc
- Tofu — 120 g
- Soy sauce — 1 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp