Stir-fried Japanese Eggplant with Miso Paste
Serves 4
10 mins prep
10 mins Resting Time
20 mins total
Learn how to make this delicious Stir-fried Japanese Eggplant and Tofu With Miso Paste. You will love the tender eggplant, delicate tofu, and rich miso umami in every bite!
Miso Sauce
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Prepare the Ingredients: Press tofu to remove the extra moisture and cut it into bite-size pieces. Remove the stem of the eggplant and cut it into bite-size pieces. Diagonally slice the scallion.
Prepare Miso Sauce: Combine the miso paste, soy sauce, mirin, sugar, and water in a small bowl.
Cook Tofu: Heat a frying pan over medium heat and add the sesame oil. Lightly coat the tofu pieces with flour, place them in the pan, and cook until golden brown. Flip the tofu pieces to cook the other side. Once evenly cooked, transfer them to a plate and set it aside.
Stir-fry Vegetables: Add eggplant and scallions to the same pan and stir fry them.
Add the Sauce: Reduce heat, add the tofu and miso sauce, toss gently, and let absorb flavors for a minute.
Serve: Transfer to a plate and sprinkle sesame seeds on top.
