Name: Eggplant Tofu
Ingredients: ¾ lb Japanese eggplant ((cut in half lengthwise and into 1-inch pieces)); water (as needed); 1 tbsp salt; 2 tbsp canola oil; ½ lb ground pork (lean); ½ cup onions, cut into 1/2-inch dice; 2 tsp ginger, fresh, peeled & grated; ¼ cup white miso; 1½ cup chicken broth; 1 tsp sesame oil; 1 lb firm tofu, cut into 1-inch dice; ½ cup green onions, cut thinly

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Eggplant Tofu

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Servings: 4

Course: Main/Entree

Cuisine: Chinese, Japanese

Calories: 89

Ingredients Method

Ingredients

¾ lb Japanese eggplant (cut in half lengthwise and into 1-inch pieces)
water (as needed)
1 tbsp salt
2 tbsp canola oil
½ lb ground pork (lean)
½ cup onions, cut into 1/2-inch dice
2 tsp ginger, fresh, peeled & grated
¼ cup white miso
1½ cup chicken broth
1 tsp sesame oil
1 lb firm tofu, cut into 1-inch dice
½ cup green onions, cut thinly

Method

Soak eggplant in enough water to cover. Change the water three times, every fifteen minutes. On the last water change, add salt and stir well. Drain and reserve eggplant.
In a wok, heat canola oil. Add the pork and sauté for two minutes. Add onions, ginger, and continue to sauté until onions are translucent.
Add reserved eggplant, miso, and chicken broth and simmer until eggplant is tender. Add sesame oil, tofu, and stir gently. Simmer for 5 minutes. Garnish with green onions and serve hot.