Miso Dengaku (Miso Glazed Tofu and Eggplant)
If you want to enjoy tofu and vegetables in a delicious way, Miso Dengaku is a perfect choice. The sweet miso glaze enhances the mild flavors of the ingredients, giving them a richer taste. It is low in calories, yet truly delightful.
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Servings: 2
Ingredients
- 7 oz momen tofu (firm tofu)
- 1 Japanese or Chinese eggplant
Miso glaze:
- 2 Tbsp miso
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
Instructions
- Wrap tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave on medium power (500W) for 2 minutes. Then, remove the tofu and let it cool.
- Cut the tofu into pieces about 1 inch (2.5cm) thick.
- Remove the stem from eggplant and cut it in half lengthwise. On the cut surfaces, make a crisscross pattern about ⅛-inch (3mm) deep, spaced ⅕ inch (5mm) apart.
- Heat oil in a pan. Add the tofu and eggplant, and cook over medium heat until both sides are browned.
- In a pot, mix the miso glaze ingredients (miso, sake, mirin, and sugar) with a spatula or spoon. Let it simmer for a few minutes over low heat, then turn off the heat once it begins to thicken.
- Serve the tofu and eggplant on plates, and top each portion with the miso glaze from the pot.
Notes
- You can store it in the refrigerator for up to 3 days. As for the miso glaze itself, it can be kept in an airtight container in the refrigerator for up to a month.
Nutrition
Calories: 215kcal
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