Chinese Eggplant and Tofu in Black Bean Sauce
2
Servings
Servings
10m PT10M
Prep Time
Prep Time
8m PT8M
Cook Time
Cook Time
18m
Ready In
Ready In
Recipe: #13203
July 20, 2014
Categories: Dinner, Side Dishes, Tofu/Soy, Vegetables, Eggplant, Chinese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Deep Fry, Skillet, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"I had this at the Asian grocery store 888 in Kansas City. It was very good. I never had fried tofu before; it was wicked good to me; this is simple but tasty. you could use cornstarch if going gluten free"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (133.2 g)
- Calories 334.2
- Total Fat - 31.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 1.3 mg
- Sodium - 128.2 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 1.8 g
- Sugars - 2.4 g
- Protein - 4.6 g
- Calcium - 110.1 mg
- Iron - 0.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step 1
Coat eggplant cubes in flour.
Step 2
Fry in oil 4 minutes. Add tofu; fry for 4 minutes until golden. Add black bean sauce to coat. Done.
Tips & Variations
No special items needed.
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