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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice aubergine into 1cm slices. | 2. Cut tofu into 1cm cubes and drain on kitchen paper for 20 minutes. | 3. Heat a wok over a high heat, add 2tbsp oil and add aubergine slices. Stir-fry for 2 minutes. | 4. Add tofu and stir-fry for 3 minutes or until brown. | 5. Add remaining 1 tbsp oil, the chillies, soy sauce,. | 6. Lime juice, salt, pepper and sugar. | 7. Bring to a simmer, cover and cook for 10 minutes, then stir in the coriander. | 8. Serve immediately with cooked noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1		firm	40.8233	0.7881	4.896	2.4721
aubergine	250			-	-	-	-
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
green chilies	3		deseeded sliced	291.4543	72.0	0.0	0.0
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
coriander leaf	1	bunch		-	-	-	-

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