Nasu Tofu

Golden tofu cubes and melt-in-your-mouth eggplant pieces, coated in a dark, glossy glaze. The scent of toasted sesame oil and soy sauce umami hits you immediately.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 311
• Protein: 18 g
• Carbs: 21 g
• Fat: 16 g

Ingredients

• 400 g firm tofu ( 2cm cubes )
• 2 piece Eggplant (aubergine) ( in pieces )
• 30 g Corn starch ( for coating )
• 1 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 1 tsp White sugar
• 2 tbsp Sesame oil
• 1 tsp Ginger ground
• 1 piece Fresh ginger ( grated )

Instructions

1. Base preparation

   Cut the firm tofu into 2 cm cubes. Cut the eggplants into similar-sized pieces. Mince the spring onion and chop the garlic. The tofu must be well blotted so that the cornstarch adheres properly.

2. Searing the tofu

   Coat the tofu cubes in cornstarch. In a hot pan with sesame oil, sear them on all sides until a thin, crispy crust forms. Set aside on absorbent paper.

3. Cooking eggplants and aromatics

   In the same pan, add the eggplants. They should absorb the oil and become tender, almost translucent. When the skin begins to wrinkle and the flesh crushes under a fork, add the minced garlic and grated fresh ginger. Sauté for a few moments until the aromas are released.

4. Glazing and reduction

   Return the tofu to the pan. Pour in the mixture of soy sauce, mirin, sake, and sugar. Bring to a vigorous boil. The sauce should reduce until it coats the spoon and each piece is enveloped in a glossy film.

Chef's tips

• Press the tofu under a weight for 15 minutes before starting to extract water.
• Eggplant soaks up oil: don't add too much, it will release it back at the end of cooking.
• Serve with steaming hot Thai or Japanese rice.

Storage

Keeps for 2 days in the fridge. The tofu will lose its crunch but will still be excellent once reheated in a pan.