Silken Tofu and Eggplant Miso Stir-Fry

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What Started it all:
Tofu, Eggplant, beans, blender

A comforting and flavorful dish that celebrates the freshness of the ingredients, with creamy tofu, tender eggplant, and savory miso sauce.

Ingredients

  • 1 block of silken tofu
  • 2 medium-sized eggplants
  • 1 cup of beans
  • Miso paste
  • Soy sauce
  • Mirin
  • Rice vinegar
  • Sesame oil
  • 2 cloves of garlic
  • 1-inch piece of ginger
  • 4 eggs

Instructions

  1. Start by preparing the tofu. Gently press the tofu block between paper towels to remove excess moisture, then cut it into bite-sized cubes.
  2. Next, prepare the eggplants. Cut them into small chunks and soak them in cold water for about 10 minutes to remove any bitterness.
  3. In the meantime, prepare the sauce. In a blender, combine 3 tablespoons of miso paste, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of rice vinegar. Blend until smooth and set aside.
  4. Heat a generous amount of sesame oil in a large pan over medium heat. Add minced garlic and grated ginger, and sauté until fragrant.
  5. Add the drained eggplant and stir-fry until they start to soften.
  6. Push the eggplant to one side of the pan and add the tofu to the other side. Cook until the tofu is lightly browned.
  7. Pour the miso sauce over the tofu and eggplant, and gently mix everything together. Let it simmer for a few minutes to allow the flavors to meld.
  8. In a separate pan, fry the eggs sunny-side up.
  9. Serve the stir-fry over steamed rice, and top each portion with a fried egg.
  10. Garnish with a sprinkle of sesame seeds and chopped green onions.

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