Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
924
Calories
26g
Protein
34g
Fat
126g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. sesame seeds
- 2 Tbs. soy sauce
- 2 Tbs. dry white wine, dry sherry or unseasoned rice vinegar
- 1 tsp. cornstarch
- 6 Tbs. corn or other light vegetable oil
- 4 garlic cloves, minced
- 4 serrano chilies, seeded and minced
- 2 red Anaheim chilies, seeded and cut into 1-inch squares
- 3 or 4 Asian eggplant, about 1 lb. total, cut into 1-inch cubes
- 1 lb. firm tofu, drained and cut into 1-inch cubes
- 1/4 cup chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes