Spicy Tofu and Eggplant Stir-Fry Soup

Spicy Tofu and Eggplant Stir-Fry Soup is a vibrant and aromatic dish that combines the rich flavors of marinated tofu and tender eggplant in a spicy broth. This hearty soup is perfect for a cozy dinner, offering a delightful balance of heat and umami.

Ingredients

• Firm tofu - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red chili flakes - 1 teaspoon (adjust to taste)
• Soy sauce - 2 tablespoons
• Vegetable broth - 500 milliliters
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Cilantro - a handful, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
2. Dice the eggplant into bite-sized pieces and soak them in salted water for 10 minutes to reduce bitterness, then drain and pat dry.
3. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
4. Add the diced eggplant to the pot and stir-fry for about 5 minutes until they start to soften.
5. Add the tofu cubes and red chili flakes to the pot, stirring gently to combine and cook for another 3-4 minutes.
6. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer. Cook for an additional 10 minutes.
7. Season with salt and black pepper to taste. Stir in the green onions and drizzle with sesame oil before serving.
8. Ladle the soup into bowls and garnish with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 720 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu, promoting muscle health.
• Rich in antioxidants and vitamins from eggplant and garlic, supporting overall health.

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