Tofu and Eggplant Rice Bowl Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features rice topped with pan-fried tofu and eggplant tossed in a savory soy sauce seasoning.
This lunchbox features rice topped with pan-fried tofu and eggplant tossed in a savory soy sauce seasoning. The eggplant is tender and the tofu is rich and nutty, making it a good choice when you want a satisfying but light meal.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 508g serving): 531.2 kcal · protein 21.8g · carbohydrate 78.4g · fat 13.9g · sodium 1222.6mg
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: Pat the tofu dry so it doesn’t splatter and browns nicely in the pan.
Tips: For a lunchbox, simmer the sauce until it thickens so the rice doesn’t get soggy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Tofu — 150 g
- Eggplant — 1 pc
- Soy sauce — 1 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp