Eggplant and Tofu Braised In Miso Sauce

Eggplant and tofu are a delicious combination in this braised dish with miso sauce.

Ingredients:

- 16 oz. of firm tofu, cut into bite-sized pieces

- 2 eggplants, cut into bite-sized pieces and soaked in salt water for 15 minutes

- 1/2 of a white onion, chopped

- 3 cloves of garlic, minced

- 2 non-spicy chili peppers, sliced

- 1/2 cup of miso sauce

- 1/2 cup of coconut water

- 1 cup of oil for frying

Directions:

- Heat the oil in a deep pan over medium-high heat. Sprinkle some salt on the tofu and fry until golden on all sides. Transfer to a plate and drain the excess oil.

- In the same pan, fry the eggplant until browned on all sides. Transfer to another plate and drain the excess oil.

- In a separate deep pan, heat two tablespoons of oil over medium heat. Add the garlic and onion and cook until soft and fragrant (about 3 minutes).

- Add the miso sauce and coconut water and bring to a boil.

- Add the tofu and eggplant and reduce the heat to low. Cover and simmer until the sauce is thickened (about 15 minutes).

- Stir in the chili peppers and season with salt and pepper to taste. Garnish with green onions and cilantro, if desired. Enjoy with hot rice.

*This is ready-made miso sauce posted on my blog