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Koya Tofu and Eggplant Sweet Vinegar Stir-fry

成本 $8, 保存 $12

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $8

食材

  • 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

步驟

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.

營養成分

每份

🔥

350

卡路里

  • 25g
    蛋白質
  • 20g
    碳水化合物
  • 15g
    脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。