Gluten free

Dairy free

Japanese mabo tofu with eggplant

Name: Japanese mabo tofu with eggplant
Total time: 45 min
Yield: 4 servings
Ingredients: 4 servings rice; 1 small eggplant; 1 medium size onion; 1 Tbsp fresh ginger root; 2 whole garlic clove; 0.75 pound ground beef; 4 green onions; 2 Tbsps oil; 1 Tbsp sesame oil; 6 Tbsps soy sauce; 2 Tbsps rice wine; 1.5 tsps sugar; 2 Tbsps water; 1 Tbsp red to-ban-jan

Japanese Mabo Tofu With Eggplant is a gluten-free and dairy-free main course recipe. It is a good option if you're following a special diet. This dish covers 17% of your daily requirements of vitamins and minerals and takes around 45 minutes to prepare.

Ingredients

rice

4 servings

eggplant

1 small

onion

1 medium size

fresh ginger root

1 Tbsp

whole garlic clove

ground beef

0.75 pound

green onions

oil

2 Tbsps

sesame oil

1 Tbsp

soy sauce

6 Tbsps

rice wine

2 Tbsps

sugar

1.5 tsps

water

2 Tbsps

red to-ban-jan

1 Tbsp

Method

Cook rice according to directions on package (I like to use Nishiki rice).
Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.
In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.
Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.
Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through.
Add tofu and delicately break it up while mixing it in.
Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.
Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.
Serve over rice.

Nutrition:

417 kcal

Carbs

16 g

Fat

28 g

Protein

19 g

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