Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Tempeh, cubed | 320 g | Sweet, Astringent, Bitter · Heating |
 Eggplant, diced | 390 g | Pungent, Bitter, Sweet · Heating |
 Fresh basil | 18 g | Pungent · Heating |
 Sesame oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Fresh ginger, julienned | 8 g | Pungent · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 80 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cut the cubed tempeh and diced eggplant into small, even pieces and keep them close to the stove.
- Heat the sesame oil in a wide pan and cook the ginger until aromatic.
- Add the ingredients in order from firmest to softest, tossing after each addition.
- Sprinkle in the water and rock salt with the fresh basil; cover for three minutes.
- Uncover and toss over lively heat until tender-crisp and glossy, then serve immediately.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original East or Southeast Asian stir-fry adaptation)
Tempeh Eggplant Stir-Fry is quickly cooked but served hot, with vegetables kept tender rather than raw. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Tempeh Eggplant Stir-Fry
| Nutrient | Per 100g | Per Serving (1 serving (209g)) |
|---|---|---|
| Energy (Calories) | 105 kcal | 220 kcal |
| Protein | 8.3 g | 17.4 g |
| Total Carbohydrates | 5.9 g | 12.3 g |
| Dietary Fiber | 1.4 g | 3.0 g |
| Total Sugars | 1.7 g | 3.5 g |
| Total Fat | 6.4 g | 13.4 g |
| Calcium | 50.9 mg | 106.7 mg |
| Iron | 1.21 mg | 2.54 mg |
| Magnesium | 39.3 mg | 82.4 mg |
| Phosphorus | 114.3 mg | 239.4 mg |
| Potassium | 274 mg | 575 mg |
| Sodium | 190 mg | 398 mg |
| Zinc | 0.53 mg | 1.11 mg |
| Copper | 0.26 mg | 0.55 mg |
| Manganese | 0.63 mg | 1.32 mg |
| Selenium | 0.2 µg | 0.3 µg |
| Vitamin C | 1.5 mg | 3.1 mg |
| Vitamin A (RAE) | 6.1 µg | 12.9 µg |
| Vitamin E | 0.19 mg | 0.40 mg |
| Vitamin K | 10.8 µg | 22.7 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.10 mg |
| Riboflavin (Vitamin B2) | 0.16 mg | 0.33 mg |
| Niacin (Vitamin B3) | 1.34 mg | 2.80 mg |
| Vitamin B6 | 0.13 mg | 0.26 mg |
| Folate (DFE) | 21.0 µg | 43.9 µg |
| Choline | 3.7 mg | 7.8 mg |
