Best 2 Japanese Eggplant Aubergine With Tofu Recipes

Japanese Eggplant with Tofu: A Flavorful Symphony of Umami and Texture

Delve into the realm of Japanese culinary artistry with this delightful dish of Japanese eggplant and tofu, where contrasting textures and umami-rich flavors harmoniously intertwine. Succulent eggplants, imbued with a smoky aroma from grilling, meld seamlessly with tender, savory tofu, creating a symphony of flavors that will tantalize your taste buds. Enhanced with a medley of aromatic ingredients, including ginger, garlic, and spring onions, this dish offers a delectable balance of sweet, savory, and tangy notes. Whether you're a seasoned Japanese food enthusiast or a culinary adventurer seeking new horizons, this recipe promises an unforgettable gastronomic experience. Alongside the classic Japanese eggplant with tofu dish, this article presents a tempting array of variations, including a vegan version, a spicy rendition, and a delightful stir-fried rendition, each offering a unique interpretation of this beloved dish.

Let's cook with our recipes!

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

Steps:

In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

JAPANESE EGGPLANT (AUBERGINE) SAUTE

Japanese Eggplant (Aubergine) Saute image

A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.

Provided by Kirby

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced)
1 garlic clove
1 slice fresh ginger
1/4 cup soy sauce (or tamari)
2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

Steps:

Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Sauté at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.

Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9

Tips:

To ensure a flavorful and tender result, choose fresh and firm Japanese eggplants. Look for eggplants with smooth, unblemished skin and a deep purple color.
Before cooking, score the eggplant lengthwise to allow the marinade to penetrate deeply and enhance the flavor.
If you prefer a crispier texture, reduce the cooking time. For a softer texture, cook for a longer duration.
To achieve an authentic Japanese taste, use high-quality soy sauce and mirin. Look for brands that are specifically labeled for Japanese cuisine.
Garnish the finished dish with sesame seeds, green onions, or katsuobushi (bonito flakes) for an extra burst of flavor and visual appeal.
Serve Japanese eggplant with tofu as a main course or side dish. It pairs well with steamed rice, grilled fish, or teriyaki chicken.

Conclusion:

Japanese eggplant with tofu is a versatile and delicious dish that showcases the unique flavors of Japanese cuisine. With its tender texture, savory marinade, and simple preparation, it's a perfect meal for both everyday dinners and special occasions. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds and leave you craving more. So gather your ingredients, follow the steps, and embark on a culinary journey to Japan with this delightful dish.