Eggplant and Tofu Salad with Ginger Soy Sauce
Salads • Japanese
Description
Eggplant and Tofu Salad with Ginger Soy Sauce
Ingredients
- Eggplants 1 piece
- Green peppercorns 2 pieces
- Tofu 15 oz
- Miso Paste 3 tablespoons
- Ginger 0 oz
- Soy Sauce 1 tablespoon
- Mirin 1 tablespoon
- Sugar 1 tablespoon
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Cut the eggplant into small cubes and sauté in vegetable oil. Then simmer with the sauce for 5 minutes. To prepare the sauce, dissolve the miso paste in water and combine it with the soy sauce. Add grated ginger, salt, and sugar.
Step 2
Cut the tofu into cubes.
Step 3
Remove the seeds from the pepper and cut it into cubes.
Step 4
Combine the vegetables and tofu, mix well. Add a little of the sauce in which the eggplants were simmered.
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