Chilled Tofu and Eggplant Salad

Name: Chilled Tofu and Eggplant Salad
Yield: 645 g
Ingredients: Boiled Egg 90 each; Tomato 120 each; Organic Pan-Fried Tofu 145 g; Raw Purple Onion 100 g; Fresh Eggplant 190 each

345 kcal

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Ingredients

Main ingredients

Boiled Egg 2 each
Tomato 1 each
Organic Pan-Fried Tofu 145 g
Raw Purple Onion 100 g
Fresh Eggplant 1 each

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.9 g 29%

Protein 26.62 g 30%

Fat 16.65 g 42%

Serving size 645g

Cooking steps

1

Cut the tofu into bite-sized pieces.
2

Slice the eggplant and blanch it briefly in boiling water.
3

Julienne the cucumber and carrot thinly.
4

Arrange the tofu, eggplant, cucumber, and carrot nicely on a plate.
5

Make a seasoning sauce with soy sauce, vinegar, sugar, and sesame oil.
6

Drizzle the sauce evenly over the ingredients.
7

Sprinkle sesame seeds on top to finish.

Chilled Tofu and Eggplant Salad

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