Side Dish
8 servings
40 minutes
20 minutes
Chef Miki Hackney
18 oz organic tofu, firm
Canola oil
1 pound Chinese eggplant
3 tablespoon white miso paste
2 tablespoon water
1/2 tsp granulated sugar
1 tablespoon rice vinegar
1 tsp tamari sauce
1 tablespoon grated ginger
1/2 tsp chile pepper flakes
1/3 cup peanut oil
Fresh Kaiware or Wasabi sprouts
Drain tofu between several layers of paper towel on a baking sheet to absorb moisture. Cover with more paper towel and weight with a flat surface, about 10 minutes.
Pat dry and cut tofu into approximate 1 inch cubes. Set aside.
Wash eggplant and trim off green tops. Cut eggplant into 1 inch rounds; set aside.
Combine dipping sauce in a small bowl or jar with fitted lid; set aside.
Line a baking sheet with parchment paper or paper towel. Heat a large fry pan over medium high heat. Add only enough oil to coat pan bottom. The pan is ready to fry when the oil glistens across pan. If too hot, allow pan to cool and start over. Tofu will absorb the oil in a cold pan, and blister in an overheated pan.
Blot tofu to remove any excess surface water and carefully place cubes of tofu into oil, avoiding spatter. Allow tofu to brown well on all sides.
Repeat with remaining tofu, transferring to baking sheet. Lightly brush with some of the miso mixture; cover with foil to keep warm.
Return fry pan to medium high heat. Add a bit more oil, if needed. When oil glistens, pan is ready. Brown the eggplant on both sides in a single layer; do not crowd pan.
Transfer to rack or paper towel-lined pan to blot residual oil. Lightly brush with miso mixture and cover to keep warm. Repeat process until all eggplant is cooked.
Combine tofu and eggplant on serving dish. Place remaining miso dressing in a bowl for dipping, or serve on the side.
