RecipeDB

Cooking in progress....

Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5952.7793
Energy (kCal)54349.6718
Carbohydrates (g)1139.6932
Total fats (g)3467.6958
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds. | 2. Add the eggplant to the wok and continue frying for 2-3 minutes. | 3. Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 1 chopped - - - -
    ginger 2 cm grated - - - -
    eggplant 1 sliced cut - - - -
    water 500 0.0 0.0 0.0 0.0
    chili bean sauce 3 tablespoons - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    tofu 400 drained cubed 54090.8318 1137.3816 5949.9915 3440.4944
    spring onion 2 shredded 3.2 0.7340000000000001 0.183 0.019

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition