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

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

Cook:45min

This crispy tofu stir-fry is loaded with eggplant and kale and smothered in a black bean sauce.

Updated at: Fri, 10 Jan 2025 12:12:35 GMT

Nutrition balance score

Great

Glycemic Index

32

Low

Nutrition per serving

Calories1344.8 kcal (67%)

Total Fat66 g (94%)

Carbs130.6 g (50%)

Sugars54.8 g (61%)

Protein92.1 g (184%)

Sodium1842.2 mg (92%)

Fiber84.9 g (303%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

14 ouncesmedium tofu

2 tablespoonsvegetable oil

¼ cupwater

2 tablespoonsblack bean sauce

1 teaspoonchili-garlic sauce

1 teaspoonhoney

1 teaspooncorn starch

¼ teaspoonwhite vinegar

1clove of garlic

cut in half lengthwise then cut into 1-inch slices

ribs removed and torn into bite-sized pieces

or noodles, for serving

Instructions

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Notes

1 liked

0 disliked

Delicious

Curtis Overholt· last week

I used Jar sauce. Definitely needs more than recipe calls for. This was unreal good as I thought the Kale was a weird addition. Eggplant works really well in this dish. This is our personal selection of recipes. To reduce waste; when prepping the Kale remove the ribs but cut like you would Celery and add when you add the leafy Kale. Provides extra nutrients and textual element!

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