simmered eggplant & tofu
- Serves: 2
- Calories: 107 kcal
- Total Time: 25 m
- Prep: 10 m
- Cook: 15 m
- Japanese: Nasu to tofu no nimono
Cut the stalk off the eggplant and then cut the eggplant in half lengthwise. Slice the eggplant halves diagonally into 4 cm. pieces. Cut the tofu block across 2 times, then cut in half lengthwise to form 6 bite-size pieces.
Pour the bonito soup stock into a pan. Add the sugar and the soy sauce. Bring to a boil.
Add the eggplant and tofu. Cover and simmer for 12 minutes.
The eggplant becomes very soft. The soy sauce and sugar soak into the eggplant and tofu and they become very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist