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Steamed eggplant and tofu on brown rice
Steamed eggplant and tofu on brown rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 200.00 gm brown rice
  • 700g eggplant
  • 300g silken firm tofu, cut into thick slices
  • 65.63 gm salt-reduced soy sauce
  • 62.50 ml mirin
  • 86.63 gm unsweetened apple juice
  • 3 green onions, sliced
  • 1 sheet nori (seaweed), cut into fine shreds with scissors, optional
Instructions:
  • Simmer brown rice in a pot with a generous amount of boiling water for 30 minutes or until tender. Drain thoroughly.
  • Combine soy sauce, mirin, and apple juice in a pan and bring to a boil, reducing the sauce by half and cooking off the alcohol for about 5 minutes.
  • Lay out the eggplant and tofu on a spacious heatproof plate. Drizzle 3 tablespoons of sauce over the eggplant. Put the plate into a bamboo steamer and cover it.
  • Set up a steamer over gently simmering water in a wok, ensuring the base of the steamer stays above the water. Steam for 10-15 minutes until the eggplant is tender.
  • Drizzle reheated sauce over the eggplant and tofu, then sprinkle with green onions and shredded nori. Serve with brown rice.

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