Stashcook: Meal Planner & Recipe Keeper

Glazed Eggplant with Creamy Sesame Tofu Recipe

Name: Glazed Eggplant with Creamy Sesame Tofu
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 large eggplants; 60 g brown sugar; 80 ml soy sauce; 3 cm piece of fresh ginger, grated; 1 tbsp arrowroot powder; 1 tbsp mirin; 200 g firm tofu; 1 tbsp tahini; 1 tbsp soy sauce; 1 tbsp maple syrup; 1 tsp sesame oil; 1 tsp crushed red pepper flakes; 1 tbsp black sesame seeds; 4 green onions; 2 tbsp vegetable oil

Stashcook

This dish has slices of eggplant glazed with a sweet and gingery sauce. The eggplant is soft and tasty. It's served with a creamy tofu that has sesame and a little spice. It's a yummy meal for dinner.

Ingredients

2 large eggplants

60 g brown sugar

80 ml soy sauce

3 cm piece of fresh ginger, grated

1 tbsp arrowroot powder

1 tbsp mirin

200 g firm tofu

1 tbsp tahini

1 tbsp soy sauce

1 tbsp maple syrup

1 tsp sesame oil

1 tsp crushed red pepper flakes

1 tbsp black sesame seeds

4 green onions

2 tbsp vegetable oil

Method

Preheat your oven to 200°C (392°F).

Cut the eggplants into 2 cm thick rounds and lay them on baking trays lined with parchment paper.

Drizzle the eggplant slices with 1 tbsp of vegetable oil and a pinch of salt, then bake in the oven for 30 minutes, turning halfway through.

For the glaze, combine 60 g brown sugar, 80 ml soy sauce, grated ginger, and 250 ml of water in a saucepan. Bring to a simmer, stirring until the sugar has dissolved.

Mix 1 tbsp arrowroot powder with 2 tbsp water to form a slurry. Stir this into the saucepan and continue to simmer for 5 minutes until the sauce thickens. Stir in 1 tbsp mirin and remove from heat.

Blend the firm tofu, 1 tbsp tahini, 1 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp sesame oil until smooth. Adjust seasoning with salt and pepper to taste.

In a small bowl, mix 1 tsp crushed red pepper flakes with 1 tbsp black sesame seeds.

After the eggplants have cooked for 30 minutes, remove from the oven and brush them with the glaze. Return to the oven for an additional 10 minutes.

While the eggplants are finishing in the oven, slice the green onions into 5 cm pieces. Heat a griddle pan over high heat with 1 tbsp of vegetable oil and grill the green onions until charred, about 2 minutes per side.

To serve, spread the creamy sesame tofu on a platter, top with the glazed eggplant rounds, and garnish with the charred green onions and sesame seed mixture.

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