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Rosemary Tofu And Eggplant

Tofu in eggplant, mushrooms, soy sauce, chili and rosemary.
Ingredients
  Eggplant 1
  Mushrooms 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Chili 1 Teaspoon
  Rosemary 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Tofu 5 Ounce, halved
  Oil 1 Teaspoon
Directions

GETTING READY
1. Slice the eggplant and mushrooms.

MAKING
2. Put Oil in a frying pan and add sliced eggplant and mushrooms.
3. Add soy sauce, chilli and rosemary.
3. Add the water and tofu.
4. Bring to a boil and cook for 5-8 minutes.

SERVING
5. Plate and serve.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Japanese
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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