Eggplant or kabocha squash (according to your preference)
1 eggplant or 1/16 of a kabocha
Garlic (minced or grated)
1 thumb-sized piece
Consommé soup stock cube
White wine or sake
From 50 ml
Fried egg or poached egg
Chop the vegetables roughly. Add the olive oil to a frying pan and fry the garlic and ginger.
When the garlic and ginger become fragrant, add the sugar and vegetables and fry. When the onions have become translucent, add the tofu and crush while frying.
Once the tofu is in fine pieces, add the white wine and simmer. Add the water and bring to the boil. Then break and dissolve in the consommé soup stock cube.
Add ketchup and mix. Remove from the heat, add the roux and let it dissolve. Once it has completely dissolved, heat once again to remove the moisture. Once the moisture has evaporated off, you're done.
Story Behind this Recipe
I wanted to expand my tofu repertoire.
You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms. Add a little more water if the vegetables don't contain much moisture.
I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.
Even if the amount of ingredients doesn't match perfectly, it's still delicious.