Crisp Tofu and Eggplant with Miso Glaze

Name: Crisp Tofu and Eggplant with Miso Glaze
Yield: Serves 4 as a Main Course
Ingredients: ⅓ cup sugar; 1¼ cups red or white miso, or a combination; Canola or other vegetable oil for frying; Canola or other vegetable oil for frying; Flour (preferably rice flour) lightly seasoned with salt and cayenne pepper, for dredging; Flour (preferably rice flour) lightly seasoned with salt and cayenne pepper, for dredging; Flour (preferably rice flour) lightly seasoned with salt and cayenne pepper, for dredging; Flour (preferably rice flour) lightly seasoned with salt and cayenne pepper, for dredging; 1 12-to-16-ounce block of firm regular or silken tofu; 1 12-to-16-ounce block of firm regular or silken tofu; 4 tablespoons mirin (sweet rice wine); ¾ cup sake; 1¼ cups red or white miso, or a combination; 4 tablespoons mirin (sweet rice wine); 1 teaspoon peeled and finely minced fresh ginger; 2 teaspoons toasted sesame oil; 8 ounces fresh pea shoots or baby spinach; 4 small Japanese eggplants, stemmed and cut into thick coins or lengthwise, about ¼ inch thick; 3 tablespoons soy sauce; 8 ounces fresh pea shoots or baby spinach

Preparation info

Serves
4
as a Main Course

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

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.

Ingredients

1 12-to-16-ounce block of firm regular or silken tofu
¾ cup sake

Main course
Vegetarian

Method

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.

Preheat the oven to