Japanese Tofu & Eggplant Ginger Stir Fry | 豆腐の生姜焼き
yield: 4
total time: 50 minutes
Ingredients
- 16 ounces firm tofu
- 1 eggplant
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 1/2 tablespoons cooking oil olive, canola, vegetable, etc
- 1/4 onion thinly sliced
- 3 garlic cloves minced
- 2 inches ginger knob of, grated, about 2 tbsp
- 2 tablespoons soy sauce use tamari for gluten-free
- 1 tablespoon sake
- 2 tablespoons mirin
- 1 teaspoon coconut sugar
- 1/2 tablespoon sesame oil
- 2 green onions chopped
Nutrition
- Calories : 340 calories
- Carbohydrate : 20 grams
- Fat : 20 grams
- Fiber : 7 grams
- Protein : 20 grams
- SaturatedFat : 2 grams
- Sodium : 770 milligrams
- Sugar : 4 grams
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