Easy Prep Eggplant and Deep-Fried Tofu Stir-Fry with Sesame and Miso

• 2 Eggplants (medium)
• 1 Atsu-age
• 1 Shiso leaves
• 100 ml Japanese soup stock (dashi)
• 1 tbsp Sugar
• 1 1/2 tbsp Miso
• 2 tsp White sesame seed paste
• 1 tsp Ground sesame seeds
• 1 tbsp Sesame oil

1. Cut the eggplants into bite-sized pieces, soak in cold water, and strain.
2. Pour boiled water over the atsu-age tofu to remove the excess oil and cut into bite-sized pieces.
3. Pour sesame oil in a pan, stir-fry the eggplant, then add the atsu-age tofu.
4. Add the ingredients and simmer until the liquid boils off.
5. Transfer to a serving dish, garnish with the shiso leaves, and serve.
6. (This is delicious either warm or chilled.)

eggplants, leaves, sugar, paste, ground sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/145107-easy-prep-eggplant-and-deep-fried-tofu-stir-fry-with-sesame-and-miso (may not work)