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Eggplant and Tofu Kho
Ingredients
- 2 medium to large eggplants, equivalent to around 2.5 lbs, cut into one inch pieces
- 14 oz firm tofu, cut into 2 inch rectangles
- ¼ cup avocado oil, or any neutral cooking oil
- ¼ cup sugar
- 1 large shallot, peeled and chopped
- 4 garlic cloves, chopped
- 4 green onions, cut white part and chop, with the green part, cut into one inch length pieces
- 2 Tbsp fish sauce
- ¼ cup mushroom powder
- 1 Tbsp black pepper
- ⅓ cup coconut water
Instructions
- In a large skillet, on medium heat, add oil and fry eggplants 3 minutes on each side untouched. You might need to do this in two batches as you want a single layer when pan frying. Set aside.
- Deep fry the tofu. Set aside.
- In a large skillet or wok, on medium high heat, add ¼ cup oil and ¼ cup sugar. Cook until the sugar melts and turns to a nice caramel amber color.
- Then add shallots, garlic and white part of the green onions and stir fry for one minute.
- Add the rest of the ingredients minus the green part of the green onions.
- Lower heat to medium low, then let it simmer for 5 minutes, tossing halfway.
- Add green part of green onions and mix it in.
- Serve with steamed rice.
Nutrition
Serving: 1portion | Calories: 330kcal | Carbohydrates: 33g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 33mg | Potassium: 661mg | Fiber: 9g | Sugar: 22g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 2mg
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