Kale, Eggplant And Crispy Tofu Stir-Fry With Black Bean Sauce Recipe

Name: Kale, Eggplant And Crispy Tofu Stir-fry With Black Bean Sauce Recipe
Total time: 45 min
Yield: 2
Cuisine: Chinese

Recipe By Food & Wine

Learn how to make Kale, Eggplant And Crispy Tofu Stir-Fry With Black Bean Sauce.

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Ingredients for Kale, Eggplant And Crispy Tofu Stir-Fry With Black Bean Sauce Recipe

7 ounce Medium tofu
1 tablespoon Vegetable Oil, Divided
0.13 cup Water
1 tablespoon Black bean sauce
1/2 teaspoon Chili Garlic Sauce
1/2 teaspoon Honey
1/2 teaspoon Corn starch
0.13 teaspoon White Vinegar
1/2 Clove of garlic, finely minced
1/2 inch 2 eggplants, cut in 1/2 lengthwise then cut into slices
3 piece Kale leaves, ribs removed and torn into bite sized

Nutrition
value

135

calories per serving

14 g Fat< 1 g Protein3 g Carbs< 1 g FiberOther

Current Totals

Fat
14g
Protein
< 1g
Carbs
3g
Fiber
< 1g

MacroNutrients

Carbs
3g
Protein
< 1g
Fiber
< 1g

Fats

Fat
14g

Vitamins & Minerals

Calcium
27mg
Iron
2mg
Vitamin A
< 1mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
5mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
5mg
Manganese
< 1mg
Phosphorus
20mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Food & Wine