JAPANESE EGGPLANT (AUBERGINE) WITH TOFU
This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.
Provided by Teej4734
Categories Soy/Tofu
Time 40m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
- Thoroughly stir cornstarch into water until well blended and add to saucepan.
- Simmer sauce until thickened, then turn off heat, cover and set aside.
- Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
- Add the chopped onion to the skillet, and saute until tender but not golden.
- Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
- Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
- Stir in sauce.
- Serve over brown rice.
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Praise Efeturi
[email protected]This recipe is a great way to use up leftover eggplant. It's also a healthy and delicious dish.
Bongie Ngwenya
[email protected]I'm not sure what I did wrong, but my eggplant was really tough. I think I might have cooked it for too long.
Tito Torres
[email protected]I thought this recipe was just okay. The eggplant was a bit overcooked and the sauce was a bit bland.
Shabnam Naseem
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think it would be great for people who like spicy food.
Somila Myeko
[email protected]I've made this recipe several times and it's always a hit. The eggplant is always tender and the sauce is flavorful. I highly recommend this dish.
Hi Hello
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The sauce was delicious and the eggplant was cooked perfectly.
Adokiye Rhema
[email protected]This is one of my favorite recipes! I love the way the eggplant and tofu soak up the sauce. It's always a crowd-pleaser.
kwame koomson
[email protected]I made this dish for a dinner party and it was a huge success. The guests raved about the flavors and the presentation.
warunkar Juned
[email protected]This recipe was a hit with my family! Everyone loved the flavors and the eggplant was cooked perfectly.
Yeshey Ongmo
[email protected]I followed the recipe exactly, but my eggplant was mushy. I'm not sure what went wrong.
Sienna Davis
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Bimlesh Mahhato
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The eggplant and tofu were both cooked perfectly, and the sauce was flavorful and well-balanced. I would definitely make this again.
Tahani Alsaeed
[email protected]Wow, this recipe is a keeper! The eggplant and tofu were cooked to perfection, and the sauce was incredible. I highly recommend this dish.
Danny Hickton
[email protected]This dish was easy to make and packed with flavor. I loved the combination of eggplant and tofu, and the sauce was delicious. I will definitely be making this again.
Freeman T Joshua
[email protected]I tried this recipe last night and it turned out great! The eggplant was cooked perfectly and the tofu was nice and crispy.
Rowland Benstowe
[email protected]This Japanese Eggplant with Tofu dish was a delightful culinary experience! The flavors were perfectly balanced, with the sweet and savory sauce complementing the tender eggplant and tofu. I especially enjoyed the crispy texture of the eggplant, whic