A recipe for luxurious meat cold tofu made in 10 minutes by topping tofu with plenty of ingredients. This dish can be the centerpiece of your meal, with a perfect harmony of refreshing summer flavors and the rich taste of the meat miso. The savory meat miso with seasonal eggplant and ground pork is appetizing and satisfying, pairing well with both rice and drinks.
Ingredients
Main Ingredients (2 servings)
- Silken Tofu 1 block (300g)
- Cucumber 1/2
- Cherry Tomatoes 5
- Ground Pork 100g
- Eggplant 80g (1/2)
- Scallions (for garnish) To taste
- Shredded Chili Pepper (for garnish) To taste
- Vegetable Oil To taste
Seasonings
- [A] Grated Garlic 1 tsp
- [B] Mirin (Sweet Rice Wine) 1 tbsp
- [B] Soy Sauce 1 tsp
- [B] Sugar 1 tsp
- [B] Miso 2 tsp
Steps
- Drain Silken Tofu 1 block (300g), cut into 6 pieces, and arrange on a plate. Chill in the refrigerator.
- Thinly slice Cucumber 1/2 diagonally, then julienne.
- Cut Cherry Tomatoes 5 into quarters. Chill in the refrigerator.
- Finely dice Eggplant 80g (1/2) into 1cm cubes and soak in water for a few minutes.
- Heat Vegetable Oil To taste in a frying pan.
- Add Ground Pork 100g and Grated Garlic 1 tsp and stir-fry until the color changes.
- Add the drained eggplant and stir-fry until cooked through.
- Add Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 1 tsp, Sugar 1 tsp, and Miso 2 tsp, and mix well.
- Increase heat to medium-high and stir-fry, evaporating the moisture.
- Once the moisture has evaporated, turn off the heat and finish making the meat miso. [Secret Tip!] Adding seasonal eggplant helps to increase volume and enjoy the eggplant's umami.
- Arrange the chilled tofu on a plate.
- Top the tofu with the julienned cucumber.
- Scatter the cut cherry tomatoes over the cucumber.
- Place the prepared meat miso in the center.
- Garnish with Scallions To taste and Shredded Chili Pepper To taste and serve.
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