Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Coriander | 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
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- 1 8.8-oz. package bean thread noodles
- 2 Asian eggplants, about 1 pound, stem ends removed
- 3 Tbs. vegetable oil
- 1 Tbs. minced garlic
- 4 shallots, thinly sliced
- 1 5-oz. package tofu nuggets
- 1/4 cup vinegar
- 1/3 cup sugar
- 1/3 cup tamarind concentrate
- 1 cup fresh coriander, roughly chopped for garnish
- =
Directions
1. Soak bean thread noodles in water for 10 minutes. Bring 4 cups water to a boil and place eggplants in water to poach. Reduce heat to medium and cook, turning often, for about 8 minutes.
2. Meanwhile, heat large skillet over medium heat and add 2 tablespoons oil. Stir-fry garlic and, when golden, remove from pan. Add 2 sliced shallots and stir-fry until golden. Add remaining oil and heat tofu cubes through, browning slightly. Remove from heat.
3. When eggplants are tender, remove from heat, drain and set aside to cool slightly. When cool enough to handle, slice into 2-inch-long pieces.
4. To create sauce, combine vinegar, sugar and tamarind concentrate in small saucepan and heat over medium heat until sugar dissolves.
5. Trim noodle bundle in half and add to skillet with half dressing mixture and garlic. Let noodles heat through and absorb liquid, cooking and stirring over medium heat for about 5 minutes. Remove noodles from skillet and place in serving dish. Top with tofu and eggplant.
6. Garnish with coriander leaves and remaining sliced shallots and pass with remaining sauce.