Recipe of Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso in 15 Minutes for Beginners

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, easy prep eggplant and deep-fried tofu stir-fry with sesame and miso. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso is something that I have loved my entire life. They are 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 get started with this recipe, we must prepare a few components. 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. Make ready 2 Eggplants (medium)
2. Get 1 Atsu-age
3. Make ready 1 Shiso leaves
4. Get 100 ml ●Japanese soup stock (dashi)
5. Take 1 tbsp ●Sugar
6. Make ready 1 1/2 tbsp ●Miso
7. Take 2 tsp ●White sesame seed paste
8. Make ready 1 tsp ●Ground sesame seeds
9. Prepare 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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