Eggplant and Tofu with Thick Miso Sauce
Serves 25 mins prep7 mins cook
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!
0 servings
What you need
tbsp sesame oil
cup water
tbsp mirin
tbsp potato starch
clove fresh ginger
tbsp soy sauce
tbsp Miso Soybean Paste
clove garlic clove
Instructions
1 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. 2 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. 3 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. 4 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. 5 Finish and Serve: Sprinkle some chopped scallions and transfer to a serving bowl, garnish with extra chopped scallions. Enjoy!View original recipe