An original, fun and tasty recipe, able to amaze tofu lovers and intrigue those who have never tasted it before. An idea for those who can’t appreciate it but are attracted by it or for those who can’t stay without it.
If you don’t like tofu or think it’s a flavorless ingredient, well, you’re not alone. I consider myself a person who eats everything, who does not mind having to order blindly and who considers the palate the main sense to discover a culture. In short, if the dish is cook in the right world, I eat.
Despite that, I’ll be honest, with tofu it wasn’t loved at first sight. I have never experienced a particular interest in its taste and its consistency. Not to mention his kitchen. Especially in Italy where, not being part of our gastronomic tradition, I have always struggled to find a satisfying combination in order to use it in our recipes.
Well in Japan I changed my mind. While on the one sine I’ve found myself immersed in a culture where tofu is a very popular ingredient, on the other, I rediscovered its use in everyday cooking.
Above all, is its delicate taste and its soft consistency make it a special ingredient. You can find it cut into cubes dipped in a spicy broth with meat and vegetables (Mapo Tofu), sliced breaded, fried and served with a few drops of soy sauce (or Salsa Tamari), or in its form, Aburage served stuffed with cheese.
Its use is really varied and let’s face it, sometimes replacing the consumption of meat with tofu, can only be good for our body
Today’s recipe is an “original” version of tofu, inspired a little by Italian and Japanese gastronomy. Its speed of preparation makes it an excellent “save dinner”, and its versatility an ideal “Empty Fridge”.
All you need is a good piece of tofu and a few other ingredients.
Start by cutting the aubergine into small cubes as regular as possible. Put them in a bowl and rinse them under cold water.
In a pan put your 3 tablespoons of oil and the garlic. Dust the aubergine cubes with a cloth (I recommend to dry them well, otherwise the water in contact with the oil could burn you!) and fry them until they become golden. The “frying” times vary depending on the size of the cubes you have made. Be careful not to burn them!
Once fried, place them on absorbent paper and sprinkle them with a pinch of salt.
Pour a little oil in a pan and add the garlic. Then add the tomato puree, half of a small cup of water, sugar, soy sauce (or Tamari) and cook over low heat for at least 15 minutes (the philosophy is the better it cooks).
Finely chop the Shiso (or basil) leaves and the peanuts (they will give your plate some crunchiness). Cut the cheese into cubes.
Take your tomato sauce and place the fried eggplant cubes, the chopped Shiso (or basil), the peanut pieces and mix well (leave the cheese aside).
(Optional) Cook the ingredients for a few minutes, mixing them from time to time. I always find that heating all the ingredients together (even for a few minutes) helps the flavors combine better with each other.
Adjust the taste to your liking.
Take your tofu and place it on a plate (choose the support that can then be baked for a few minutes).
Season it on the surface with your tasty eggplant sauce and add the cheese cubes last. Put it in the oven, grill function for 4-5 minutes or until the cheese has completely melted.
Last but not list, to complete the dish, add a few leaves of shiso or basil.
Enjoy your meal! い た だ き ま す
Cover the Tofu with your sauce
You can be also interested in: Taste of Japan: Salmon And Sweet Potatoes Stew