Gentle and Comforting Eggplant Tofu Rice Bowl
A Stomach-Friendly Diet Meal: Nutritious Eggplant Tofu Rice Bowl for My Son and Daughter
I’ve made a gentle and nutritious diet meal, the Eggplant Tofu Rice Bowl! It’s easily digestible and perfect for a light meal.
Main Ingredients
- 1 block Firm Tofu (firm or regular)
- 1 Eggplant (medium-sized)
- 1/2 Onion (medium-sized)
Cooking Instructions
Step 1
First, pat the tofu dry thoroughly with paper towels. Then, cut it into approximately 2cm cubes. This helps prevent the tofu from breaking apart during cooking and allows it to absorb the sauce better.
Step 2
Wash and prepare the eggplant and onion. Dice the eggplant into roughly 0.7-1cm cubes or chop them coarsely. Finely chop the onion. Chopping the onion finely will result in a smoother sauce.
Step 3
Heat the brown rice oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Burning the garlic can impart a bitter taste.
Step 4
Once the garlic is fragrant, add the diced eggplant and onion. Stir-fry over medium-high heat until the eggplant becomes translucent and the onion softens, which brings out their natural sweetness. When the vegetables are partially cooked, add the doenjang, miso paste, guk-ganjang, and mirin (if using). Stir-fry everything together until the doenjang is well combined with the vegetables.
Step 5
Pour in about 1 cup of rice water (the cloudy water from rinsing rice) or vegetable broth (or plain water). Bring it to a simmer over medium heat. Allow it to boil gently so the flavors meld and the vegetables release their deliciousness. Once it’s bubbling, proceed to the next step.
Step 6
Add the cubed tofu and chopped green onion to the pan. Gently stir to avoid breaking the tofu and simmer for about 2-3 minutes, allowing the tofu to absorb some of the sauce. If the sauce becomes too thick, you can add a little more water.
Step 7
Finally, stir in the ground perilla seeds. Cook just until the sauce thickens slightly. Avoid overcooking after adding the perilla seeds, as their aroma can dissipate. Turn off the heat immediately or cook for just a moment longer.
Step 8
Serve the warm rice in a bowl, then generously top it with the cooked eggplant and tofu mixture. Drizzle with a little sesame oil or perilla oil and sprinkle with toasted sesame seeds for a nutty finish. Your delicious and stomach-friendly Eggplant Tofu Rice Bowl is ready!
