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Eggplant Tofu
Eggplant Tofu Enlarge Image


  • 3/4 lb Japanese eggplant cut in half lengthwise and into 1-inch pieces. Water, as needed
  • 1 Tbsp salt
  • 2 Tbsp canola oil
  • 1/2 lb ground pork (lean)
  • 1/2 cup onions, cut into 1/2-inch dice
  • 2 tsp ginger, fresh, peeled & grated
  • 1/4 cup white miso
  • 1 1/2 cup chicken broth
  • 1 tsp sesame oil
  • 1 lb firm tofu, cut into 1-inch dice
  • 1/2 cup green onions, thinly


  1. Soak eggplant in enough water to cover. Change the water three times, every fifteen minutes. On the last water change, add salt and stir well. Drain and reserve eggplant.
  2. In a wok, heat canola oil. Add the pork and sauté for two minutes. Add onions, ginger, and continue to sauté until onions are translucent.
  3. Add reserved eggplant, miso, and chicken broth and simmer until eggplant is tender. Add sesame oil, tofu, and stir gently. Simmer for 5 minutes. Garnish with green onions and serve hot.

Recipe makes : 4 servings
Serving size : 1 3/4 cup (9.8 oz)
Calories (kcal): 356
Protein (g): 24
Carbohydrate (g): 17
Total Dietary Fiber (g): 4
Total Fat (g): 22
Saturated Fat (g): 5
Monounsaturated Fat (g): 10
Polyunsaturated Fat (g): 6
Cholesterol (mg): 40
Vitamin A (RE): 12
Vitamin E (alpha-TE): 2
Vitamin C (mg): 5
Thiamin (mg): 0
Riboflavin (mg): 0
Niacin (mg): 4
Folate (mcg): 71
Vitamin B-6 (mg): 0
Vitamin B-12 (mcg): 0
Calcium (mg): 136
Iron (mg): 3
Magnesium (mg): 67
Phosphorus (mg): 288
Zinc (mg): 3
Potassium (mg): 613
Sodium (mg): 1763

Source: Healthy Living Hawai‘i Recipes; a collaborative project of Department of Health, State of Hawaii and University of Hawai‘i, College of Tropical Agriculture and Human Resource