Stir-fried Japanese Eggplant with Miso Paste

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

300 g Firm Tofu (10.6 oz)

1 Eggplant (medium size)

½ Scallion

2 Tbsp Wheat Flour

2 Tbsp Sesame Oil

2 Tbsp Miso Paste

1 Tbsp Soy Sauce

1 Tbsp Mirin

½ Tbsp Sugar

2 Tbsp Water

Directions

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.

Nutrition

• Calories: 199 kcal
• Total Carbohydrate: 17 g
• Protein: 10 g