Craving a comforting and flavorful meal that's ready in under 30 minutes? Look no further than this delicious Eggplant & Fried Tofu Sesame Miso Stew! This vibrant dish combines the earthy sweetness of eggplant with the satisfying crunch of crispy fried tofu, all swimming in a rich and savory sesame miso broth. It's a perfect weeknight dinner that's both healthy and incredibly satisfying, boasting a beautiful balance of textures and tastes. The umami depth of the miso paste is beautifully complemented by the nutty sesame oil and the slight bitterness of the eggplant, creating a symphony of flavors in every spoonful.
This simple yet elegant recipe is surprisingly easy to execute, even for novice cooks. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to making this incredible Eggplant & Fried Tofu Sesame Miso Stew!
Tools Needed
- Frying pan
- Kitchen towel
Ingredients
- Fried Tofu (Momen or Wooden)
- Eggplant
- Ginger
- Bonito Flakes
- Sesame Seeds
- Soy Sauce
- Mirin
- Miso
- Sugar
- Sesame Oil
- Salt: 1 teaspoon per 200ml water
Step-by-Step Instructions
Step 1. Prepare Ingredients & Sauté Eggplant
- Cut the eggplant in half lengthwise, then diagonally into 1cm wide pieces. Soak in salt water (1 tsp salt per 200ml water).
- Wipe the fried tofu with a kitchen towel to remove excess oil. Cut into 1cm thick pieces.
- Add sesame oil to the frying pan. Add the eggplant (still slightly wet from salt water) and spread it out.
- Cover and steam for about 3 minutes until eggplant is cooked through.
Step 2. Simmer the Stew
- Add the fried tofu and ginger to the pan.
- Add sugar, mirin, soy sauce, and water. Mix well and simmer, reducing heat to medium.
- Simmer until the sauce reduces slightly (about 12 minutes).
Step 3. Incorporate Miso
- Turn off the heat. Add miso to the bottom of the pan. Stir to combine.
- Turn heat back on low, and stir to combine the flavors. Don't let it dry out completely.
Step 4. Garnish & Serve
- Sprinkle with bonito flakes and sesame seeds.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Soaking eggplant in salt water helps it cook faster and retain flavor. The diagonal cuts allow for even cooking.
- Wiping excess oil from the fried tofu prevents it from becoming greasy.
- Adding miso at the end prevents it from losing its aroma.
- Don't overcook; a slightly chewy texture is ideal.
- Steaming the eggplant before adding other ingredients helps it retain moisture and flavor.
- Avoid using heavily starch-coated fried tofu for better flavor penetration.
Nutrition
- Calories: Approximately 400-500
- Fat: 20-25g
- Carbs: 40-50g
- Protein: 20-25g
FAQs
1. Can I use different types of tofu?
Yes! Firm or extra-firm tofu works best for frying and holding its shape in the stew. Silken tofu will likely break down.
2. What if I don't have sesame oil?
You can substitute with another neutral oil like vegetable or canola oil, but the sesame oil adds a significant flavor component, so try to include it if possible. A small amount of toasted sesame seeds could help compensate for the missing oil's flavor.
This Sesame Miso Stew with Eggplant and Fried Tofu is a testament to how simple ingredients can create a truly exceptional meal. Enjoy the satisfying flavors and textures of this quick and easy recipe, perfect for a weeknight dinner or a comforting weekend treat. We hope you enjoy this delicious and healthy dish!