One of my favourite Japanese dishes is nasu dengaku (grilled or friend eggplant with miso), and when I saw this eggplant and tofu salad recipe in Marie Claire's Spicy book, it reminded of this delicious dish. I think this is such a simple and tasty vegetarian meal, perfect to enjoy at any time of the day.
Eggplant and Tofu Salad with Miso Dressing
(recipe modified from Marie Claire 'Spicy' book)
2 tbsp white miso with dashi
1 tbsp less salt soy sauce
1 tbsp mirin
1 tbsp sesame oil
3 tbsp canola oil
1 tbsp finely grated fresh ginger
1/2 eggplant, cut into chunks
200g firm tofu, cut into cubes
toasted sesame seeds to sprinkle
Mix the miso, soy sauce and mirin together and add 1 cup of water stirring well until smooth. Heat both oils in a large frying pan and add the ginger. Let sizzle for a minute, then add the eggplant and toss until golden brown. Pour in the miso dressing and simmer for 10 minutes or until the eggplant is soft. Add the tofu cubes and let heat through. Sprinkle with toasted sesame seeds and serve warm.