Eggplant and Tofu

This Eggplant and Tofu dish combines the tender texture of eggplant with the protein-rich goodness of tofu, creating a flavorful low-carb brunch option. Infused with savory Chinese spices and a hint of garlic, it's a delightful and healthy choice for any meal.

Ingredients

• Eggplant - 200 grams
• Firm tofu - 150 grams
• Garlic - 2 cloves
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onion - 2 stalks, chopped
• Red chili flakes - 1/2 teaspoon
• Salt - to taste
• Pepper - to taste
• Oil for frying - 1 tablespoon

Steps

1. Cut the eggplant into 1-inch cubes and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture, then rinse and pat dry.
2. Cut the firm tofu into 1-inch cubes.
3. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
4. In the same pan, add garlic and ginger, sautéing for about 1 minute until fragrant.
5. Add the eggplant to the pan and stir-fry for about 5-7 minutes until it becomes soft.
6. Return the fried tofu to the pan with the eggplant. Pour in the soy sauce and sesame oil, stirring gently to combine everything evenly.
7. Sprinkle with red chili flakes, and season with salt and pepper to taste. Cook for another 2-3 minutes until heated through.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 280
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in protein from tofu, supporting muscle health and satiety.

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