Photo: Kevin McCutcheon
Japanese tofu, aubergine and lotus root stew
16 ingredients
30 min + 1 hr
Serves 4
openrecipes
The Hairy Bikers got their inspiration for this dish from the Buddhist vegetarian cookery of Japan. It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines used in the dish are longer and thinner than the ones we usually use.
Estimated Nutrition (whole recipe, rough)
1084
Calories
32g
Protein
35g
Fat
161g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Lotus | not in our table | 0 |
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
- 1 fresh lotus root (medium size, about 400g/14oz)
- 500ml/18fl oz vegetable oil
- flaked sea salt
- shichimi togarashi (Japanese seven-spice seasoning)
- 4 tbsp rice flour
- 2 pieces firm tofu
- 2 tbsp sesame oil
- 1 medium onion
- 2 medium leeks
- 2 Japanese aubergineaubergine
- 4 garlic
- 2 tbsp finely grated ginger
- 150g/5½oz brown shimeji mushrooms
- 2 tbsp heaped miso paste
- 4 tbsp mirin
- 5 tbsp soy sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes