CookPal AI
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Koya Tofu and Eggplant Sweet Vinegar Stir-fry

Coût $8, économiser $12

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Main Ingredients

    • 2 pieces koya tofu
    • 200g thinly sliced pork belly
    • 🍆 2 medium eggplants
    • 1 tsp salad oil
    • 🧅 Chopped green onion, as needed

  • Seasoning

    • 1 tbsp sake
    • 2 tbsp soy sauce
    • 🧂 1 tbsp sugar
    • 2 tbsp vinegar

ÉTAPES

1

Soak koya tofu in lukewarm water for 5–10 minutes, squeeze out excess water, and cut into 6 pieces.

2

Cut eggplants into bite-sized chunks and slice pork belly into manageable pieces.

3

Heat salad oil in a frying pan over medium heat, add pork belly, and stir-fry until cooked. Add koya tofu and eggplants, lightly stir to coat with oil, then cover with a lid.

4

Once the eggplants are tender, add the seasoning ingredients (sake, soy sauce, sugar, vinegar) and stir-fry over high heat until well combined.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 15g
    Graisses

💡 Astuces

Serve with steamed rice for a complete meal.You can substitute pork belly with chicken or tofu for a lighter option.Add chili flakes for a spicy kick.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.