Japanese Mabo Tofu With Eggplant

Ready in : 45 mins

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, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. If you like this recipe, you might also like recipes such as Japanese Mabo Tofu With Eggplant, Mapo Tofu (Mabo Dofu), and Japanese Eggplant.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

japanese rice

4 servings

eggplant

1 small

onion

1 medium size

ginger

1 tablespoon

garlic cloves

2

ground beef

0.75 pound

spring onions

4

oil

2 tablespoons

sesame oil

1 tablespoon

soy sauce

6 tablespoons

cooking sake

2 tablespoons

sugar

1.5 teaspoons

water

2 tablespoons

to-ban-jan

1 tablespoon

Cooking in Steps

1
Cook rice according to directions on package (I like to use Nishiki rice).

rice
2
Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.

eggplant
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.

spring onions

garlic

ginger

onion

cooking oil

frying pan
4
Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.

salt and pepper

ground beef

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

sesame oil

eggplant
6
Add tofu and delicately break it up while mixing it in.

tofu
7
Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.

soy sauce

sugar

water

sake
8
Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.

spring onions

soy sauce
9
Serve over rice.

rice

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Japanese Mabo Tofu With Eggplant

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

japanese rice

4 servings

eggplant

1 small

onion

1 medium size

ginger

1 tablespoon

garlic cloves

2

ground beef

0.75 pound

spring onions

4

oil

2 tablespoons

sesame oil

1 tablespoon

soy sauce

6 tablespoons

cooking sake

2 tablespoons

sugar

1.5 teaspoons

water

2 tablespoons

to-ban-jan

1 tablespoon

Cooking in Steps

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

rice

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

eggplant

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.

spring onions

garlic

ginger

onion

cooking oil

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

salt and pepper

ground beef

meat

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

sesame oil

eggplant

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

tofu

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

soy sauce

sugar

water

sake

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

spring onions

soy sauce

9 Serve over rice.

rice

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

Kenyan Pilau

1
Cook rice according to directions on package (I like to use Nishiki rice).

2
Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.

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

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

6
Add tofu and delicately break it up while mixing it in.

7
Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.

8
Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.

9
Serve over rice.