Eggplant Tofu
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READY IN
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SERVINGS
4
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SERVING SIZE
1 3/4 cup
Ingredients
- 3/4 lb Japanese eggplant cut in half lengthwise and into 1-inch pieces. Water, as needed
- 1 Tbsp salt
- 2 Tbsp canola oil
- 1/2 lb ground pork (lean)
- 1/2 cup onions, cut into 1/2-inch dice
- 2 tsp ginger, fresh, peeled & grated
- 1/4 cup white miso
- 1 1/2 cup chicken broth
- 1 tsp sesame oil
- 1 lb firm tofu, cut into 1-inch dice
- 1/2 cup green onions, thinly
Directions
- Soak eggplant in enough water to cover. Change the water three times, every fifteen minutes. On the last water change, add salt and stir well. Drain and reserve eggplant.
- In a wok, heat canola oil. Add the pork and saut� for two minutes. Add onions, ginger, and continue to sauté until onions are translucent.
- Add reserved eggplant, miso, and chicken broth and simmer until eggplant is tender. Add sesame oil, tofu, and stir gently. Simmer for 5 minutes. Garnish with green onions and serve hot.