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Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso

Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso

Eggplants topped with a rich miso and sesame seed sauce. A tasty dish that's great served either chilled or hot.

Ingredients: 3-4 servings

Eggplants (medium)
2
Atsuage
1
Shiso leaves
to taste
●Dashi stock
100 ml
●Sugar
1 tablespoon
●Miso
1 1/2 tablespoons
●White sesame seed paste
1-2 teaspoons
●Ground sesame seeds
1 teaspoon
Sesame oil
1 tablespoon

Steps

1. Cut the eggplants into bite sized pieces, soak in cold water, and strain. Pour boiled water over the atsuage tofu to remove the excess oil and cut into bite sized pieces.
2. Pour sesame oil in a pan, stir-fry the eggplant, then add the atsuage tofu.
3. Add the ● ingredients and simmer until the liquid boils off.
4. Transfer to a serving dish, garnish with the shiso leaves, and serve. (This is delicious either warm or chilled.)

Story Behind this Recipe

I had a craving for my favorite sesame and miso-simmered vegetables.