How to Prepare Speedy Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade 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 little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso using 9 ingredients and 4 steps. Here is how you cook that.

I had a craving for my favorite sesame and miso-simmered vegetables.

Recipe by Kanure314

Ingredients and spices that need to be Take to make Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso:

1. 2 Eggplants (medium)
2. 1 Atsu-age
3. 1 Shiso leaves
4. 100 ml ●Japanese soup stock (dashi)
5. 1 tbsp ●Sugar
6. 1 1/2 tbsp ●Miso
7. 2 tsp ●White sesame seed paste
8. 1 tsp ●Ground sesame seeds
9. 1 tbsp Sesame oil

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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