Chinese · Lunch, Dinner
Braised eggplant in garlic sauce
Tender eggplant braised in a sticky, garlicky, slightly sweet soy sauce with tofu for protein.
- Calories
- 677 kcal
- Protein
- 32 g
- Carbs
- 88 g
- Fat
- 22 g
- Prep
- 10 min
- Cook
- 18 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 250 g Aubergine
- 150 g Firm tofu
- 65 g Jasmine rice
- 3 cloves Garlic
- 5 g Ginger
- 1 tbsp Soy sauce (reduced salt)
- ½ tbsp Rice vinegar
- 1½ tsp Sugar
- ¾ tbsp Cornflour
- ¾ tbsp Sunflower oil
- 12 g Spring onions
Method
- Cook the rice according to packet instructions.
- Fry the eggplant wedges in the oil for 7-8 minutes until golden and soft, then add the tofu and fry for 2 more minutes.
- Add the garlic and ginger and fry for 30 seconds until fragrant.
- Whisk the soy sauce, vinegar, sugar and cornflour with 60ml water, pour in and simmer for 3 minutes until glossy.
- Scatter with spring onion and serve with the rice.
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