Silken Tofu and Eggplant Miso Stir-Fry
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
- Start by preparing the tofu. Gently press the tofu block between paper towels to remove excess moisture, then cut it into bite-sized cubes.
- Next, prepare the eggplants. Cut them into small chunks and soak them in cold water for about 10 minutes to remove any bitterness.
- 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.
- Heat a generous amount of sesame oil in a large pan over medium heat. Add minced garlic and grated ginger, and sauté until fragrant.
- Add the drained eggplant and stir-fry until they start to soften.
- Push the eggplant to one side of the pan and add the tofu to the other side. Cook until the tofu is lightly browned.
- 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.
- In a separate pan, fry the eggs sunny-side up.
- Serve the stir-fry over steamed rice, and top each portion with a fried egg.
- Garnish with a sprinkle of sesame seeds and chopped green onions.
This Silken Tofu and Eggplant Miso Stir-Fry is a comforting and flavorful dish that celebrates the freshness of the ingredients. The creamy tofu, tender eggplant, and savory miso sauce come together to create a satisfying meal for four. Enjoy the comforting flavors and aromas of this Japanese-inspired recipe!
