Japanese mabo tofu with eggplant
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
2
ground beef
340.19 g
green onions
4
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:
Carbs
16 g
Fat
28 g
Protein
19 g
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