Log in

…

Log in

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: Thu, 06 Nov 2025 01:51:55 GMT

Nutrition balance score

Great

Glycemic Index

32

Low

Nutrition per recipe

Calories1306.8 kcal (65%)

Total Fat68.3 g (98%)

Carbs134.2 g (52%)

Sugars55.6 g (62%)

Protein80.8 g (162%)

Sodium1739.1 mg (87%)

Fiber82.5 g (295%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

14 ouncestofu

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

View on Food & Wine

↑Support creators by visiting their site 😊

Notes

1 liked

0 disliked

Delicious

Curtis Overholt· 10 months ago

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!