This brings together two different soy products, tofu and miso. I’m using pea shoots here, but if you can’t find them, tender spinach works just as well.
GENTLY PRESS and drain the tofu on paper towels for at least 15 minutes. Cut the tofu into 8 crosswise slices and again place on paper towels to absorb moisture. Meanwhile, combine the sake and mirin in a small saucepan and bring to a boil. Add the miso and sugar and stir over medium heat, without boiling, until smooth. Set aside.
Dredge the eggplant in the seasoned flour as above, and cook it, in batches if necessary, until golden on both sides. (It’s perfectly okay to use the same oil in the same pan from the tofu.) Drain it on paper towels and keep warm. Pour out the oil and wipe out the pan.
Toss the pea shoots with the soy sauce, sesame oil, and ginger, and quickly stir-fry in a hot pan until the shoots just barely begin to wilt, about 2 minutes.
Arrange the eggplant slices on warm plates. Top with the pea shoots and then the tofu. Spread the miso sauce over the tofu and sprinkle with toasted sesame seeds. Serve immediately.
If you like with toasted white sesame seeds
© 2004 John Ash. All rights reserved.