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Steamed eggplant and tofu on brown rice
date:Aug 22, 2014
es until sauce is reduced by half and alcohol is cooked off.
Step 3
Arrange eggplant and tofu on a large heatproof plate, pour 3 tablespoons of sauce over eggplant, place plate in a bamboo steamer and cover.
Step 4
Place steamer over simmering water in a wok, making sure base of steamer does not come in contact with water. Cook for 10-15 minutes or until eggplant is tender.
Step 5
To serve, drizzle eggplant and tofu with reheated sauce, and sprinkle with green onion and shredded nori. Accompany

07/27 20:29