Sautéed Eggplant and Tempeh with Sweet Miso Sauce
- 2 small to medium eggplants
- 100g (3.6 oz) tempeh
- 1 tsp sesame oil
- 1 tsp vegetable oil
- 2 pinches of salt
- 1 tsp potato starch
- 1 -2 tsp grated ginger
- *sauce
- 1 TBS miso
- 1 TBS mirin
- 1 TBS agave nector
- 1 TBS water
- ½ tsp soy sauce
- *optional
- sesame seed
- Cut of the top of eggplants and cut them into quarter lengthwise
- Soak eggplants in water with a pinch of salt for 5 minutes
- Crumble tempeh by hand and set aside
- Mix all sauce ingredients in a bowl and set aside
- Put eggplants in a cold nonstick pan with their skin down and coat them with oil
- Put a lid on and turn on the heat (medium heat)
- Once it starts steaming, cook until eggplants become soft (about 3 minutes)
- Cook tempeh with a pinch of salt until it slightly browns
- Turn off the heat and sprinkle potato starch and stir to coat well
- Add grated ginger and eggplants and turn on the heat (medium heat)
- When the pan become warm, pour the sauce and cook until it thicken. When you serve, you can sprinkle sesame seeds (optional).
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/sauteed-eggplant-and-tempeh-with-sweet-miso-sauce/
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