Hello! This is PAO.

Today’s healthy side dish is tofu! !
Eggplant and tofu are melty♪

The tofu is sprinkled with potato starch and teriyakied to make it soft and addictive.

Ingredients (for 2 people)

Eggplant・2 pieces
Silken tofu…300g
Potato starch…2 tablespoons
*Soy sauce, sugar: 1.5 tablespoons each
*Sake, mirin, vinegar…1 tablespoon each
Sesame oil…2 tablespoons

How to make

1.Wrap the tofu twice in kitchen paper.
Place on a heat-resistant plate and heat in the microwave at 600W for 2 minutes, cool, and drain. Cut into bite-sized pieces.

2.Cut the eggplant in half lengthwise and make fine grid-like cuts in the skin. Cut into bite-sized pieces.
First, apply a thin layer of sesame oil (not listed) to the skin surface with a brush for a brighter color.

3.Heat 1 tablespoon of sesame oil in a frying pan and fry over medium heat, skin side down.
When the skin becomes bright in color, turn the eggplant over and cook over low heat until the eggplant is soft.

4.Pat the tofu dry with kitchen paper and sprinkle lightly with potato starch.
Heat 1 tablespoon of salad oil in a frying pan and fry the tofu. Once it’s browned, turn the side and cook.

5.Remove excess oil and dirt from the frying pan with kitchen paper, add *, and add the eggplant back in.

Quickly tie it all together and you’re done! !
It’s delicious if you sprinkle with roasted sesame seeds or shichimi chili pepper if you like.

©PAO

Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)

Savory and healthy side dish that goes well with rice♪ Melty teriyaki eggplant tofu: Pao’s easy home-cooked meal Powered by Livedoor Blog (blog.jp)