Nasu Miso with Tofu

Nasu Miso with Tofu is a flavorful and satisfying Japanese dish featuring roasted eggplant and marinated tofu, all coated in a rich miso glaze. This low carb meal is perfect for a nutritious lunch, offering a delightful balance of umami and freshness.

Nasu Miso with Tofu
30 minutes
Difficulty: Easy
Japanese
320 kcal

Ingredients

  • Japanese eggplant - 2 medium
  • Firm tofu - 200 grams
  • White miso paste - 3 tablespoons
  • Mirin - 1 tablespoon
  • Soy sauce - 1 tablespoon
  • Sesame oil - 1 tablespoon
  • Green onions - 2 stalks, chopped
  • Sesame seeds - 1 tablespoon, for garnish
  • Salt - to taste
  • Pepper - to taste

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture.
  3. Meanwhile, press the tofu to remove excess water, then cut it into bite-sized cubes.
  4. In a small bowl, mix the miso paste, mirin, soy sauce, and sesame oil until well combined to create the miso glaze.
  5. Rinse the salted eggplants under cold water and pat dry with a paper towel.
  6. Place the eggplants cut side up on a baking sheet lined with parchment paper. Brush the miso glaze generously over the eggplant halves.
  7. Bake in the preheated oven for about 20 minutes until the eggplants are tender and slightly caramelized.
  8. While the eggplants are baking, heat a non-stick pan over medium heat and add the tofu cubes. Cook until they are golden brown on all sides, about 8-10 minutes. Season with salt and pepper to taste.
  9. Once the eggplants are done, remove them from the oven and top each half with the golden tofu cubes.
  10. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

  • Calories: 320
  • Protein: 18 g
  • Carbs: 14 g
  • Fiber: 6 g
  • Sugar: 4 g
  • Sodium: 800 mg
  • Cholesterol: 0 mg
  • Total Fat: 22 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 19 g
  • Water: 0.5 L

Health Benefits

  • Low in carbohydrates, making it suitable for low-carb diets.
  • Rich in antioxidants and vitamins from the eggplant, promoting overall health.

Tags

JapaneseLow CarbLunch