Easy recipe for "Eggplant and deep-fried tofu simmered with ginger"!
|Material ( For 2 persons )|
|eggplant||three (long cylindrical things)|
|thick fried tofu||two sheets (pieces) (of paper)|
|soy sauce||2 tablespoons|
|sesame oil||1 tablespoon|
|stock of granulated soup stock||2g (0.07oz)|
|water (esp. cool, fresh water, e.g. drinking water)||200ml (6.76us fl oz)|
|ginger tube||Approx. 3 cm|
Here is a simple recipe for "eggplant and thick fried tofu simmered with ginger" that is full of flavor. Although there are only two main ingredients, this dish is very satisfying.
Simmered eggplant and deep-fried tofu with ginger
2 slices deep-fried tofu
2 tablespoons soy sauce
1 tablespoon sesame oil
2 g granulated dashi stock
200 ml water
About 3 cm ginger tube
Directions1. Wash eggplant, remove the stem, and cut into bite-size pieces. Wrap deep-fried tofu in kitchen paper to remove oil, and cut into bite-size dice.
Put sesame oil in a frying pan and fry eggplant for 2 minutes over medium heat, allowing the eggplant to absorb the oil.
Add soy sauce, water, granulated dashi stock and ginger to the pan, cover and simmer over medium heat.
When the liquid is reduced to about 1/3, add thick fried tofu and simmer again for about 3 minutes. When the liquid is reduced, it is ready to serve.
How do eggplant and deep-fried tofu simmered with ginger taste?The stewed eggplant is soft and tender. The eggplant is soaked in flavor, and the savory and salty taste of the soy sauce spreads in your mouth every time you eat it. The thick fried tofu has a smooth texture and contributes to the satisfying texture of the dish. The fresh aroma of ginger will waft through your nose.
It is not suitable for entertaining because of its plain appearance, but it is perfect as a regular side dish for daily meals. For a colorful finishing touch, top with grated ginger and small chopped green onions.