13 Ingredients
  • 3 Tbsp vegetable oil
  • 12 oz firm tofu, drained, cut into 1-inch pieces
  • Coarse salt
  • 1 Japanese eggplant, halved lengthwise and sliced into 1/2-inch pieces
  • 2 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 3 scallions, thinly sliced (white and green parts separated)
  • ¼ head red cabbage, sliced (4 cups)
  • ½ bunch purple kale, torn into 2-inch pieces (3 cups)
  • 2 cup cooked black rice (1 cup dry)
  • 1 tsp Sriracha sauce
  • 1 Tbsp low-sodium soy sauce
  • 2 Tbsp fresh lime juice
Nutrition
411
21% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

30% 19

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 7

Carbs

15% 46

Carbs (net)

- 35

Fiber

44% 11

Sugars

- 9

Sugars, added

- 0

Protein

40% 20

Cholesterol

0% 0

Sodium

9% 211

Calcium

69% 694

Magnesium

34% 144

Potassium

21% 1005

Iron

25% 4

Zinc

24% 3

Phosphorus

48% 334

Vitamin A

20% 183

Vitamin C

100% 90

Thiamin (B1)

32% 0

Riboflavin (B2)

20% 0

Niacin (B3)

20% 3

Vitamin B6

49% 1

Folate equivalent (total)

30% 120

Folate (food)

- 120

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

22% 3

Vitamin K

199% 239

Sugar alcohols

- 0

Water

- 383
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