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Savoury Pork, Eggplant, Tofu Stir Fry Recipe
Gretel Shaw
This savoury pork, eggplant, tofu stir fry recipe is a must-try if you like getting into Asian cuisine. The recipe is so close to the ones you get in Asian restaurants, so check out the easy recipe here.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Asian
Servings
4
people
Calories
460
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
medium
eggplant (brinjal, aubergine, or guinea squash)
-
cubed
1
tablespoon
vegetable oil
1
tablespoon
sesame oil
1
tablespoon
ginger
-
minced
1
tablespoon
garlic
-
minced
8
ounces
ground pork (minced pork)
¼
cup
soy sauce
1
tablespoon
sugar (white sugar)
1
tablespoon
rice vinegar
2
teaspoons
cornstarch
8
ounces
tofu
-
drained and sliced
Instructions
Heat oil in a medium frying pan on medium-high heat. Fry eggplant until softened (8 minutes).
Remove and place in a bowl lined with a paper towel.
Fry ginger and garlic until fragrant, and then stir in pork. Stir pork until brown and crumbly (5 minutes).
Stir together soy sauce, sugar, vinegar and cornstarch in a bowl. Add to pork mixture and stir until sauce thickens (1 minute).
Add tofu and eggplant until heated through.
Serve with rice. You can also top with chopped green onions for a hit of freshness.
Nutrition
Calories:
460
kcal
Carbohydrates:
49
g
Protein:
24
g
Fat:
19
g
Saturated Fat:
6
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
8
g
Trans Fat:
0.02
g
Cholesterol:
41
mg
Sodium:
845
mg
Potassium:
471
mg
Fiber:
7
g
Sugar:
12
g
Vitamin A:
30
IU
Vitamin C:
13
mg
Calcium:
127
mg
Iron:
4
mg
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