Kale Eggplant and Crispy Tofu Stir Fry with Black Bean Sauce

Kale, Eggplant and Crispy Tofu Stir-Fry with Black Bean Sauce

Kale, Eggplant and Crispy Tofu Stir-Fry with Black Bean Sauce

By Food & Wine
45 minutes

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Details
  • Servings:   2
  • Calories:   673
  • Protein:   32g
  •  
  • Fiber:   23g
  • Sugar:   25g
  • Carb Total:   69g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   25g
  •  
  • Diet:   Balanced, High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • asian
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Ingredients
  • 14 ounces medium tofu
  • 2 tablespoons vegetable oil, divided
  • 1/4 cup water
  • 2 tablespoons black bean sauce
  • 1 teaspoon chili-garlic sauce
  • 1 teaspoon honey
  • 1 teaspoon corn starch
  • 1/4 teaspoon white vinegar
  • 1 clove of garlic, finely minced
  • 2 eggplants, cut in half lengthwise then cut into 1-inch slices
  • 6 kale leaves, ribs removed and torn into bite-sized pieces
  • Rice or noodles, for serving
Instructions

Kale, Eggplant and Crispy Tofu Stir-Fry with Black Bean Sauce serves 2 original recipe by Food & Wine.

View original preparation instructions

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