Japanese Mabo Tofu With Eggplant

You can never have too many main course recipes, so give Japanese Mabo Tofu With Eggplant a try. One portion of this dish contains about 20g of protein, 28g of fat, and a total of 397 calories. This recipe serves 4. For $1.68 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. If you have ginger, sesame oil, oil, and a few other ingredients on hand, you can make it. Only a few people really liked this Japanese dish. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate,

Instructions

1. 1

   Cook rice according to directions on package (I like to use Nishiki rice).

2. 2

   Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.

3. 3

   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.

4. 4

   Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.

5. 5

   Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through.

6. 6

   Add tofu and delicately break it up while mixing it in.

7. 7

   Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.

8. 8

   Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.

9. 9

   Serve over rice.

Comments