Nasu Tofu

Nasu Tofu is a delightful Japanese dish that combines silky tofu with tender eggplant in a savory sauce, creating a perfect harmony of flavors. This low-carb lunch option is not only satisfying but also packed with nutrients.

Ingredients

• Silken tofu - 300 grams
• Japanese eggplant - 1 medium (approximately 200 grams)
• Soy sauce (low sodium) - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Red chili flakes - 1/2 teaspoon (optional)

Steps

1. Begin by slicing the Japanese eggplant into 1 cm thick rounds. Sprinkle with a little salt and let it sit for about 10 minutes to draw out excess moisture. Rinse and pat dry.
2. In a non-stick skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
3. Add the sliced eggplant to the skillet and sauté for 5-7 minutes until they are tender and slightly browned.
4. While the eggplant is cooking, slice the silken tofu into 1.5 cm cubes. Carefully add the tofu to the skillet with the eggplant.
5. In a small bowl, mix the soy sauce, mirin, and red chili flakes (if using). Pour this sauce over the tofu and eggplant, gently stirring to coat without breaking the tofu.
6. Cook everything together for an additional 5 minutes, allowing the flavors to meld.
7. Remove from heat and garnish with chopped green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 210
• Protein: 15 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in protein and low in carbs, making it an excellent choice for those watching their carbohydrate intake.
• Eggplants are high in antioxidants, promoting heart health and reducing inflammation.

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