Steamed eggplant and tofu on brown rice

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How to make Steamed eggplant and tofu on brown rice

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 1 cup brown rice
  • 1 eggplant, cut into thick slices (700g)
  • 300g silken firm tofu, cut into thick slices
  • 1/4 cup salt-reduced soy sauce
  • 1/4 cup mirin
  • 1/3 cup unsweetened apple juice
  • 3 green onions, sliced
  • 1 sheet nori (seaweed), cut into fine shreds with scissors, optional

Method

  • Step 1 Cook brown rice in 1L of boiling water for 30 minutes or until soft. Drain well.
  • Step 2 Place soy sauce, mirin and apple juice in a pan, and bring to a boil. Boil for 5 minutes 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 with brown rice.

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