Japanese Eggplant (Aubergine) With Tofu

READY IN: 40mins
Recipe by Teej

This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.

Top Review by KatKerz

I wish I had listened to the other reviewer who said to double the sauce. That is key! It was a touch too bland with the amount of sauce indicated. The hint of flavor was incredible, though, and I could tell that if I had doubled the sauce, it would have knocked it out of the park. Can't wait to make it again with more sauce!( I also added a small chopped red pepper as I cooked the onions which gave it some color and added flavor.)

Ingredients Nutrition

Directions

  1. In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
  2. Thoroughly stir cornstarch into water until well blended and add to saucepan.
  3. Simmer sauce until thickened, then turn off heat, cover and set aside.
  4. Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
  5. Add the chopped onion to the skillet, and saute until tender but not golden.
  6. Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
  7. Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
  8. Stir in sauce.
  9. Serve over brown rice.

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