Nasu no Tofu

Nasu no Tofu is a delightful Japanese dish featuring tender eggplant and silky tofu, simmered in a savory soy-based sauce. This dairy-free meal is not only satisfying but also packed with umami flavor, perfect for a light dinner.

Ingredients

• Japanese eggplant - 200 grams
• Firm tofu - 250 grams
• Soy sauce - 3 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Water - 200 milliliters
• Cornstarch - 1 tablespoon (mixed with 1 tablespoon water for thickening)

Steps

1. Slice the Japanese eggplant into 1-inch pieces and set aside.
2. Heat sesame oil in a pan over medium heat, add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
3. Add the sliced eggplant to the pan and cook for about 5-7 minutes, stirring occasionally until the eggplant is tender.
4. Cut the firm tofu into cubes and gently add them to the pan with the eggplant.
5. Pour in the soy sauce, mirin, and water, stirring gently to combine. Allow to simmer for 10 minutes.
6. In a small bowl, mix cornstarch with water to create a slurry and add it to the pan, stirring gently until the sauce thickens, about 2 minutes.
7. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 14 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains antioxidants from eggplant, promoting heart health and reducing inflammation.

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