- 1 eggplant, sliced
- 1/ 2 (14 ounce) block firm tofu, cubed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes, or gochugaru
- 1 tablespoon red miso
- 1 tablespoon sake
- 1 tablespoon mirin
- 1/ 2 tablespoon maple syrup
- 1 green onion, sliced
Mix together red pepper flakes, miso, sake, mirin, and maple syrup, and set aside.
Heat olive oil in a large frying pan over medium high heat. Add minced garlic and eggplant slices and cook until eggplant starts to soften, stirring frequently.
Add tofu cubes and miso sauce and stir until sauce is evenly distributed. Take off from heat.
Garnish with green onion slices and serve hot.