High Protein Di San Xian (Three Earthy Delights)

Elevate your stir-fry game with this High Protein Di San Xian (Three Earthy Delights), a nourishing twist on the classic Northern Chinese dish! This plant-based version combines golden-crisp tofu, tender eggplant, and roasted potatoes, all tossed in a savory umami-packed sauce made with soy sauce, hoisin, and a hint of rice vinegar. Vibrant bell peppers and aromatic garlic add freshness and depth, while a cornstarch slurry ensures the sauce clings perfectly to every bite. This protein-rich, vegetable-loaded recipe comes together in just 50 minutes, making it an ideal choice for a satisfying weeknight dinner. Serve it with steamed rice for a wholesome, flavor-filled meal that’s as healthy as it is delicious.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 block firm tofu
• 1 medium eggplant
• 2 medium potatoes
• 1 large bell pepper
• 3 cloves garlic
• 2 stalks green onions
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 0.5 teaspoon black pepper
• 1 teaspoon salt

Directions

Step 1

First, press the tofu for about 15 minutes to remove excess liquid. Once pressed, cut it into 1-inch cubes.

Step 2

Peel the potatoes and cut them into 1-inch cubes. Cut the eggplant into similar-sized cubes as the potatoes.

Step 3

Core the bell pepper and cut it into 1-inch pieces. Mince the garlic cloves, and slice the green onions.

Step 4

In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and 1 tablespoon of water. Set this sauce mixture aside.

Step 5

In a separate bowl, combine the cornstarch and the remaining tablespoon of water to create a slurry.

Step 6

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the potato cubes and cook them until golden brown and tender, about 8-10 minutes. Remove from the skillet and set aside.

Step 7

In the same skillet, add another tablespoon of vegetable oil, and once hot, add the eggplant cubes. Cook them for 5-7 minutes until they are tender and slightly browned. Remove from the skillet and set aside.

Step 8

Add the remaining vegetable oil to the skillet and fry the tofu cubes until golden and crispy on all sides, about 5 minutes.

Step 9

Add the bell pepper, garlic, and green onion to the tofu, cooking for another 2-3 minutes until the bell pepper is tender-crisp.

Step 10

Return the cooked potatoes and eggplant to the skillet. Pour in the sauce mixture and toss everything well to coat.

Step 11

Stir in the cornstarch slurry to thicken the sauce, and add more water if needed to adjust the consistency.

Step 12

Finish with sesame oil, salt, and black pepper. Mix well and adjust seasoning as needed.

Step 13

Serve immediately, garnished with additional sliced green onions if desired.

Nutrition Facts

Serving size	(1660.6g)

Amount per serving	% Daily Value*
Calories	1470.0

Total Fat 74.4g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 31.9g
Cholesterol 0.5mg	0%
Sodium 5053.3mg	0%
Total Carbohydrate 161.6g	0%
Dietary Fiber 33.6g	0%
Total Sugars 36.7g
Protein 64.6g	0%

Vitamin D 0IU	0%
Calcium 795.8mg	0%
Iron 13.5mg	0%
Potassium 4490.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 16.4%

Carbs: 41.1%