Eggplant and Tofu with Sesame Ponzu Sauce
Serve up a platter of vegetarian-friendly pan-seared eggplant and tofu with zesty sesame ponzu sauce topped with peppery shiso leaves. This easy Japanese recipe…
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Plate
Ingredients
- 1 large Lebanese eggplant (sliced 6mm thick)
- 1 block of semi-firm tofu (sliced 4mm thick)
- 5 shiso/perilla leaves (chiffonade)
- 2 spring onion (chopped)
- 2 tbsp roasted sesame seed oil
- 2 tbsp Obento Ponzu Sauce
- 1 tbsp roasted sesame seed oil
- ¼ tsp salt
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