Stir-fried Japanese Eggplant with Miso Paste
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!
Ingredients
Instructions
- 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.
Notes
- When pressing the tofu, wrap the tofu block in paper towels and place a heavy object on top. Pressing helps remove excess moisture, allowing the tofu to absorb flavors better during cooking. You may not need this pressing process if you use extra firm tofu.
- Choose eggplants that are firm and shiny for the best results.
- Adjust the sweetness and saltiness of the miso sauce according to your taste preferences.
Video
Nutrition
Serving: 1servingCalories: 199kcalCarbohydrates: 17gProtein: 10g
This nutritional information is estimated and provided for general reference only.