Japanese Eggplant (Aubergine) With Tofu

May 29, 2023May 29, 20230 10
Delightful Japanese Eggplant Recipe with Tofu
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon sherry wine
1 tablespoon dark sesame oil
1 garlic clove , minced
1 tablespoon fresh peeled gingerroot , minced
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1 cup onion , chopped
1 carton firm tofu or ( 18 ounce ) carton extra firm tofu , drained and patted dry with paper towels , diced
5 Japanese eggplants , halved and cut into 1/2 pieces
3 cups cooked brown rice

Nutrision Information

Servings Per Recipe
4
Calories
335
Sugar
8g
Fat
18g
This Japanese Eggplant recipe is inspired by traditional Japanese cuisine, which is known for its use of healthy, flavorful ingredients. Japanese eggplant is a long, thin variety of eggplant that has a sweeter flavor and more tender flesh than other varieties. It pairs well with savory ingredients like tofu and sesame oil, which are also commonly used in Japanese cuisine. This recipe is a great example of how healthy ingredients can come together to create a delicious and satisfying meal that everyone will enjoy.

Instructions

1.In a bowl, whisk together the sherry wine, dark sesame oil, garlic, gingerroot, rice vinegar, and soy sauce. Set aside.
2.In a small bowl, stir together the cornstarch and cold water until smooth. Set aside.
3.Heat the light sesame oil or vegetable oil in a skillet over medium-high heat. Add the chopped onions and sauté until translucent.
4.Add the diced tofu to the skillet and cook for 2-3 minutes until browned.
5.Add in the Japanese eggplant and toss everything together well.
6.Pour the sherry wine mixture into the skillet and stir everything together well until coated.
7.Cover the skillet and simmer for 10-15 minutes until the eggplant is tender and the sauce has thickened.
8.Serve the dish over cooked brown rice.

PROS

This easy-to-make Japanese Eggplant recipe is hearty, filling, and packed with flavor.
The combination of savory tofu, sweet onions, and tender eggplant makes for a satisfying meal that can be enjoyed any time of year.

CONS

Some people may not enjoy the texture of tofu, and the dish may not be suited to those who are allergic to soy or sesame.
Additionally, Japanese eggplant may not be readily available in all grocery stores.

HEALTH & BENEFITS

Japanese eggplant is a low-calorie food that is a good source of fiber, antioxidants, and nutrients like potassium, manganese, and vitamins C and K. Tofu is a great source of protein and is low in saturated fat, making it a great addition to a heart-healthy diet.

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