1 bฦฐแปc trong 1 phรบt
Giแปi thiแปu
๐๐๐ง๐ก๐๐ & ๐๐๐จ๐ค ๐๐ก๐๐ฏ๐๐ ๐๐ค๐๐ช & ๐๐๐๐ฅ๐ก๐๐ฃ๐ฉ ๐ฟ ๐
๐๐ก๐ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
~ 2 blocks firm tofu (650g)
~ 2 eggplants
~ 4-6 tbsps cornstarch for coating eggplants and tofu
~ 1 spring onion
~ 6-8 cloves garlic
~ Oil for baking and cooking (I used avocado oil)
๐๐ก๐ ๐๐ฅ๐๐ณ๐ ๐๐๐ฎ๐๐:
~ 2 tbsps light soy sauce
~ 2 full tbsps miso paste
~ 2 tbsps mirin
~ 2 tbsps water
~ 1 tbsp sesame oil
~ 1/2 tsp dark soy sauce (optional, for colouring)
๐๐ก๐ ๐๐ญ๐๐ซ๐๐ก:
~ 2 tsps corn starch
~ 2 tbsps cold water
๐๐ก๐ ๐๐๐ญ๐ก๐จ๐:
~ Preheat oven to 180 Celsius
~ Slice eggplants and tofu, coat with cornstarch, lightly season with salt, pepper and oil and bake until lightly golden (around 30-40 mins, flip half way)
~ Meanwhile, in two separate bowls, combine all the ingredients for the glaze and starch well first and then pour starch water into the glaze sauce, stir until well combined
~ In a large pan, on medium heat, sautรฉ finely chopped garlic and spring onion until fragrant
~ Add baked tofu and eggplants into the pan
~ Pour the sauce mixture in and toss to combine by tilting and moving the pan (avoid stirring, will break the eggplants)
~ Continue to cook until everything is well combined and caramelised
~ Best serve up warm with rice and garnish with sesame seeds and fresh coriander and spring onion
~ Serves 4-5
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