https://www.copymethat.com/r/wu22MjZFp/misoyaki-eggplant-and-tofu/
118141090
lNRtjfa
wu22MjZFp
2024-11-11 06:00:44
Misoyaki Eggplant and Tofu
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Ingredients
- Eggplant/Aubergine: I love Japanese eggplant for it's mild sweetness and because it tends to not have as many seeds. However, it's quite difficult to find it North America so I like to use Chinese eggplants instead. Of course, you can use your favourite variety of eggplant.
- Medium firm tofu: You'll find most recipes recommending to use firm or extra firm tofu, however I like to use traditional/medium firm tofu because the inside stays moist, soft and almost fluffy! Feel free to use firm or extra firm tofu, though.
- Potato starch: dusting the tofu with potato starch helps achieve that beautiful golden crispy exterior.
- Sake: Can be omitted if you can not consume alcohol, however please note that the flavour will change slightly.
- Sugar
- Vegan Kombu Mentsuyu: Can be substituted with soy sauce.
- Aji-mirin: Again, can be omitted with you can not consume alcohol. Replace with water and a touch more sugar.
- Miso paste: I like to use yellow or red miso for this recipe because of its stronger flavour compared to white miso.
Note: Ingredients may have been altered from the original.
Steps
Directions at okonomikitchen.com
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