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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer. | 2. Thoroughly stir cornstarch into water until well blended and add to saucepan. | 3. Simmer sauce until thickened, then turn off heat, cover and set aside. | 4. Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute. | 5. Add the chopped onion to the skillet, and saute until tender but not golden. | 6. Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture. | 7. Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy. | 8. Stir in sauce. | 9. Serve over brown rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sherry wine	1	tablespoon		2017.3379	0.0	448.801	11.3334
dark sesame oil	1	tablespoon		2017.3379	0.0	448.801	11.3334
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
gingerroot	1	tablespoon	peeled minced	2017.3379	0.0	448.801	11.3334
rice vinegar	1	tablespoon		2017.3379	0.0	448.801	11.3334
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
cold water	1	tablespoon		0.0	0.0	0.0	0.0
sesame oil vegetable	1	tablespoon		2017.3379	0.0	448.801	11.3334
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tofu	1	carton	drained diced firm	-	-	-	-
japanese eggplant	5		halved cut	2017.3379	0.0	448.801	11.3334
brown rice	3	cups	cooked	1720.62	362.5152	34.2702	13.1772

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