Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso
Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, easy prep eggplant and deep-fried tofu stir-fry with sesame and miso. It is one of my favorites. This time, 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 well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso is something that I’ve loved my whole life. They’re fine and they look wonderful.

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 recipe, we must first prepare a few ingredients. You can have 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:
  1. Take 2 Eggplants (medium)
  2. Get 1 Atsu-age
  3. Take 1 Shiso leaves
  4. Make ready 100 ml ●Japanese soup stock (dashi)
  5. Make ready 1 tbsp ●Sugar
  6. Get 1 1/2 tbsp ●Miso
  7. Get 2 tsp ●White sesame seed paste
  8. Make ready 1 tsp ●Ground sesame seeds
  9. Make ready 1 tbsp Sesame oil

Red miso paste is found in the Asian aisle of supermarkets. Red miso is slightly stronger in flavour than white. NOTE: If you have a nut allergy. Get the recipe for Eggplant and Tofu Stir-Fry.

Instructions to make Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso:
  1. 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.
  2. Pour sesame oil in a pan, stir-fry the eggplant, then add the atsu-age tofu.
  3. Add the ● ingredients and simmer until the liquid boils off.
  4. Transfer to a serving dish, garnish with the shiso leaves, and serve. (This is delicious either warm or chilled.)

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