Miso-Glazed Eggplant with Spicy Peanut Tofu

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (400°F); then, slice 2 large eggplants into 1.5 cm (0.6 inch) thick rounds, lightly brush both sides of each slice with 1 tablespoon of vegetable oil, and arrange them in a single layer on a baking sheet.

2. 2

   In a small bowl, whisk together 3 tablespoons of white miso paste, 2 tablespoons of mirin, 1 tablespoon of sake, 1 tablespoon of granulated sugar, and 1 tablespoon of sesame oil to create the miso glaze.

3. 3

   Bake the eggplant slices for 15 minutes, then remove them from the oven, generously brush each slice with the prepared miso glaze, and return them to the oven for another 10-15 minutes until tender and caramelized.

4. 4

   While the eggplant bakes, press 400 grams of firm tofu to remove excess water, then cut the tofu into 2 cm (0.8 inch) cubes and set aside.

5. 5

   In another bowl, combine 3 tablespoons of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sriracha, 1 tablespoon of grated fresh ginger, 2 teaspoons of minced garlic, and 1 tablespoon of sesame oil to form the spicy peanut sauce.

6. 6

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat, add the tofu cubes, and cook for 8-10 minutes, stirring occasionally, until all sides are golden brown and crispy.

7. 7

   Pour the spicy peanut sauce over the cooked tofu in the skillet, toss gently to coat thoroughly, and cook for an additional 2-3 minutes until the sauce has thickened slightly and coats the tofu.

8. 8

   Serve the miso-glazed eggplant hot, topped with the spicy peanut tofu, garnished with 2 chopped green onions, and sprinkled with 1 tablespoon of toasted sesame seeds.