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Add a photoServings: 6
Ingredients
- 2 x Japanese eggplant, halved lengthwise
- 1 lb cabbage head, quartered
- 1/2 lb hard tofu, bite-sized pcs
- 1 med carrot, shredded
- 1/4 c. soy sauce
- 1 tsp sesame oil
- 1 Tbsp. cider vinegar
- Â Â Korean red pepper pwdr, or possibly
- Â Â Or possibly substitute less cayenne, see note
- Â Â salt and black pepper, to taste
Directions
- 1) Steam the eggplant and cabbage in a large Dutch oven or possibly steamer till the eggplant is soft and the cabbage is tender yet still hard, about 15 min.
- Drain thoroughly and cold.
- 2. Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pcs.
- 3. In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
- 4. In a small bowl, mix together the dressing ingredients. Add in the dressing to the cabbage-eggplant mix and combine well. Add in salt and pepper. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 20 | 18% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 648mg | 27% |
| Potassium 778mg | 22% |
| Total Carbs 19.86g | 5% |
| Dietary Fiber 9.9g | 33% |
| Sugars 8.61g | 6% |
| Protein 6.56g | 10% |
