A delicious dish called "Teriyaki Eggplant Tofu" made with eggplant, which is in season during summer, and budget-friendly tofu, all for 100 yen. This dish is easily made in a single frying pan and features a savory-sweet teriyaki sauce that perfectly complements rice. It's ideal for days when you want to save money but still enjoy a delicious meal.
Ingredients
Main Ingredients (2 servings)
- Firm Tofu 1 block (300g)
- Eggplant 1 (150g)
- Potato Starch (to coat)
- Vegetable Oil (for frying)
Seasonings
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Sugar 2 tsp
- [A] Grated Ginger 1 tsp
Steps
- Wrap Firm Tofu 1 block (300g) in double layers of paper towels and place in a microwave-safe container.
- Microwave the Firm Tofu for 3 minutes at 600W.
- After microwaving, remove the paper towels, drain in a colander, and let cool until it reaches room temperature. [This is the key!] Microwaving in a short time effectively drains the water, and thorough draining gives even inexpensive tofu a firm texture and satisfying bite.
- Cut off the stem of Eggplant 1 (150g) and cut it in half lengthwise.
- Make diagonal cuts on the skin side of the eggplant and cut into 3-5cm pieces. [This is the key!] Making cuts helps the eggplant cook through more easily.
- Soak the cut eggplant in water for about 5 minutes to remove bitterness.
- In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Sugar 2 tsp, and Grated Ginger 1 tsp, and mix well.
- Cut the cooled tofu into bite-sized pieces, about 3cm square and 1cm thick.
- Coat the surface of the cut tofu with Potato Starch. [This is the key!] Coating with potato starch helps the sauce adhere well. Also, thoroughly draining the tofu makes it easier to coat with starch and results in a clean finish without stickiness when frying.
- Heat Vegetable Oil (for frying) in a frying pan over medium heat.
- Drain the eggplant after soaking and add it to the frying pan.
- Stir-fry to coat with oil, and then cook with the skin side down. [This is the key!] Frying the eggplant skin-side down first prevents discoloration and results in a beautiful finish.
- Arrange the starch-coated tofu in the empty space of the frying pan.
- After frying the eggplant for about 1.5 to 2 minutes, flip it and cook for another 1.5 to 2 minutes until done.
- Fry the tofu until both sides are browned.
- Once the eggplant is cooked, remove it from the frying pan.
- When the tofu starts to brown, return the eggplant to the frying pan.
- Pour in the prepared sauce and cook over medium-high heat.
- Simmer and reduce the sauce until it thickens. [This is the key!] Cooking thoroughly allows the teriyaki sauce to coat the softened eggplant well.
- Plate and serve.
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