simmered eggplant & tofu

• u.s.
• metric

ingredients:

• 5 1/2 ounces eggplant
• 1/2 tofu block
• 1 tablespoon soy sauce
• 1 1/2 tablespoons sugar
• 2/5 cup bonito soup stock

step 1:

Cut the stalk off the eggplant and then cut the eggplant in half lengthwise. Slice the eggplant halves diagonally into 1 1/2 in. pieces. Cut the tofu block across 2 times, then cut in half lengthwise to form 6 bite-size pieces.

step 2:

Pour the bonito soup stock into a pan. Add the sugar and the soy sauce. Bring to a boil.

step 3:

Add the eggplant and tofu. Cover and simmer for 12 minutes.