Tofu Nasubi translates to “tofu eggplant,” and this homey stir-fry dish is a delicious, healthy style of comfort food that’s bursting with flavor!
Typically, this dish is made with Japanese eggplant. This variety is thinner and more tender than Western varieties, but both kinds are great at absorbing the flavors they’re cooked with. If you’re using a Western eggplant, prep it by salting the slices 15-20 minutes before cooking and rinsing them just before adding them to the pan, and be prepared to cook them a couple minutes longer.
This savory dish might just be your new favorite weeknight dinner!
3 TBSP miso paste
2 TBSP mirin
1 cup chicken or pork broth
2 TBSP oil
1/2 lb pork, diced into 1/2” cubes
1/2 medium yellow onion, julienned
2 Japanese eggplant (or 1 Western eggplant), sliced into 1/2” pieces
1 lb firm tofu, drained and cubed
Whisk together the miso, mirin, and broth until the miso has dissolved. Set aside.
In a wok or large sauté pan, heat the oil over medium-high heat. Toss the pork into the pan, and brown evenly. Add the onion and eggplant; cook, stirring occasionally until tender. Add in the cubed tofu and the miso broth mixture, then reduce the heat to medium and let simmer for 10 minutes. Serve over rice.
Serves up to 4.
3 thoughts on “Tofu Nasubi”
What about adding your honey garlic sauce to this recipe?
Ooh, that combination would be delicious!
I will try the combination with tofu and nasubi with my family, most of whom have visited Japan multiple times and tasted the many wonderful Japanese cuisine from Hokkaido to Honshu. I will let you know how everyone’s taste buds were thrilled or not. Idakakemasu