Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy prep eggplant and deep-fried tofu stir-fry with sesame and miso. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso is something which I have loved my whole life.
Adaptation for Miso Pork and Eggplant Stir Fry. Instead of meat, you can add tofu or deep-fried tofu such as Aburaage (deep-fried tofu pouch - no Miso Pork and Eggplant Stir Fry. Then add the eggplant and stir fry until it becomes slightly tender.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook easy prep eggplant and deep-fried tofu stir-fry with sesame and miso using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso:
- Prepare 2 Eggplants (medium)
- Make ready 1 Atsu-age
- Prepare 1 Shiso leaves
- Get 100 ml ●Japanese soup stock (dashi)
- Prepare 1 tbsp ●Sugar
- Make ready 1 1/2 tbsp ●Miso
- Prepare 2 tsp ●White sesame seed paste
- Prepare 1 tsp ●Ground sesame seeds
- Get 1 tbsp Sesame oil
Gently stir-fried with chilies, ginger, and miso. This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my friend Nancy Hachisu's stunning The few ingredients are easy enough to come by, especially if you have access to an Asian market or Whole Foods. Serve over rice with a simple green salad for a complete meal. This dish truly lights up all the senses.
Instructions to make Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso:
- Cut the eggplants into bite-sized pieces, soak in cold water, and strain. Pour boiled water over the atsu-age tofu to remove the excess oil and cut into bite-sized pieces.
- Pour sesame oil in a pan, stir-fry the eggplant, then add the atsu-age tofu.
- Add the ● ingredients and simmer until the liquid boils off.
- Transfer to a serving dish, garnish with the shiso leaves, and serve. (This is delicious either warm or chilled.)
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