Eggplant and Tofu with Thick Miso Sauce
Serves 2
5 mins prep
7 mins cook
12 mins total
This eggplant and tofu recipe features tender eggplant and tofu simmered in a rich, savory miso sauce. Serve it over steamed rice for a comforting Japanese meal!
Miso Sauce
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Prepare the Ingredients: Slice the eggplants diagonally. Chop the scallions, and finely mince the garlic and ginger. In a small bowl, whisk together the mirin, soy sauce, miso paste, potato starch, and water to make the miso sauce.
Cook the Eggplant: Heat sesame oil in a large frying pan over medium heat. Add the eggplant slices and sauté until tender and lightly browned. Remove from the pan and set aside.
Cook the Tofu: In the same pan, add the garlic and ginger. Sauté gently over low heat until fragrant. Add the tofu, breaking it into small crumbles with a spatula. Cook until most of the moisture evaporates.
Simmer with the Sauce: Return the eggplant to the pan. Pour in the miso sauce and bring it to a gentle boil. Simmer for 2–3 minutes, stirring, until the sauce thickens.
Finish and Serve: Sprinkle some chopped scallions and transfer to a serving bowl, garnish with extra chopped scallions. Enjoy!