Agedashi tofu with braised eggplant and Sichuan chili oil

1h 10m
- Preparation 30 min
- Resting 10 min
- Cooking 30 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

600 g Firm tofu
4 tbsp. Cornstarch
4 tbsp. Rice flour
2 Eggplants
Salt
4 stalks Spring onions
2 Garlic
Some neutral vegetable oil for frying
30 ml Soy sauce
100 ml Mirin
Some neutral vegetable oil for frying
400 ml Dashi (in a jar or instant)
Soy sauce & salt as needed
30 ml Sichuan chili oil

Preparation

Step 1

Drain the tofu so that it loses some of its liquid. To do this, place the tofu between two layers of kitchen paper and weigh it down a little. Then cut it into equally sized pieces. Then mix the cornflour and rice flour and turn the tofu in it.

g Firm tofu

tbsp. Cornstarch

tbsp. Rice flour

Step 2

Cut the eggplants into bite-sized pieces, salt them, and let them sit for 10 minutes. Slice one spring onion into thin strips and set aside. Cut the other stalks into 3-4 cm long pieces and finely grate the garlic.

Eggplants

Salt

stalks Spring onions

Garlic

Step 3

Now pat the eggplants dry. Heat oil in a 28 cm pot and sear the eggplants. Add garlic and spring onions and sauté for a minute. Deglaze with soy sauce and mirin, cover with a lid, and let the eggplants simmer for 10 minutes.

Some neutral vegetable oil for frying

ml Soy sauce

ml Mirin

Step 4

Heat frying oil in a 22 cm pot to 160°C and fry the tofu in it.

Some neutral vegetable oil for frying

Step 5

Then warm the dashi broth and, if necessary, season with soy sauce and salt.

ml Dashi (in a jar or instant)

Soy sauce & salt as needed

Step 6

Distribute the eggplants on plates and arrange the tofu on top. Pour hot dashi broth over it and garnish with Sichuan oil.