Meal Details
1. Eggplant and tofu curry
1015 cals, 36p, 115c, 39f (per meal)
2 1/2 small eggplant (1145g)
2 1/2 package (16 oz) (1133g)
2 1/2 jar (15 oz) (1063g)
2 1/2 tbsp (38mL)
2 1/2 cup (463g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Prepare rice according to package. Set aside.
2
In a skillet over medium heat, add the oil.
3
Add in the cubed tofu and eggplant and cook until browned, stirring occasionally, for about 7 minutes.
4
Pour in the curry sauce and heat through.
5
Serve the rice and top with curry sauce mixture.