Eggplant & Tofu with Soy Lime Sauce - Baked Eggplant Stir fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked eggplant and tofu with a soy-lime sauce offers a vegan, gluten-free stir-fry in a single pot. The silky tofu and tender eggplant absorb the savory-sweet flavors beautifully.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 7 oz Tofu (, cubed)
- 4 to 5 small eggplants or 2 long eggplants (, sliced)
- 1/4 tsp salt
- dash of pepper
- 1/2 tsp garlic powder
- 2 tsp cornstarch or use arrowroot starch
- 1.5 tbsp soy sauce (, use tamari for glutenfree)
- 1 tbsp chili garlic paste
- 1 tbsp lime juice
- 1 to 1.5 tbsp maple syrup
- a good pinch of salt and pepper
- 1/2 tsp cornstarch
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 812mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1829mg
- Calcium
- 330mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 812MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.