Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso

1. 1

   Cut the eggplants into bite-sized pieces, soak in cold water, and strain.

2. 2

   Pour boiled water over the atsu-age tofu to remove the excess oil and cut into bite-sized pieces.

3. 3

   Pour sesame oil in a pan, stir-fry the eggplant, then add the atsu-age tofu.

4. 4

   Add the ingredients and simmer until the liquid boils off.

5. 5

   Transfer to a serving dish, garnish with the shiso leaves, and serve.

6. 6

   (This is delicious either warm or chilled.)

* Per serving · 4 servings · Values may vary.

No additional tips available.