Doenjang Braised Eggplant with Sesame Crusted Tofu is a delightful Korean-inspired dish that balances savory, earthy, and nutty flavors. The key ingredient, doenjang, a fermented soybean paste, imparts a rich umami taste that pairs beautifully with the tender texture of braised eggplant. The tofu, encrusted with fragrant sesame seeds, adds a satisfying crunch and a subtle nutty flavor. This dish is not only a feast for the taste buds but also a visual delight with its vibrant colors. It’s loved for its unique combination of textures and the harmonious blend of flavors that are both comforting and exotic. Perfect for those seeking a plant-based meal that’s both nourishing and delicious.
Doenjang Braised Eggplant with Sesame Crusted Tofu
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 2 Piece
- Tofu – 400 Grams
- Doenjang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Garlic – 3 Cloves
- Sesame Oil – 1 Tbsp
- Sesame Seeds – 4 Tbsp
- Scallions – 2 Piece
- Vegetable Oil – 2 Tbsp
- Water – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
2.5 Grams
Saturated Fat
900 Mg
Sodium
30 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
5 Grams
Sugars
Directions
Step 1
Cut the eggplants into thick slices and set aside. Dice tofu into cubes.
Step 2
In a large pan, heat vegetable oil over medium heat.
Step 3
Add eggplant slices and cook until browned on both sides. Remove and set aside.
Step 4
In the same pan, add garlic and sauté until fragrant. Stir in doenjang and soy sauce, mixing well.
Step 5
Add water to the pan, bring to a boil, then reduce heat to simmer. Add eggplant back to the pan and cook until tender.
Step 6
While eggplant is cooking, coat tofu cubes in sesame seeds. In a separate pan, heat sesame oil and fry tofu until golden and crispy.
Step 7
Serve the braised eggplant topped with sesame-crusted tofu. Garnish with chopped scallions and a drizzle of sesame oil.
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