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Tofu Tu Nashibi Unbushi (Tofu and Eggplant)

Demonstrated by: Bobbi Kuba of Hui O Laulima.
Featured in Okinawan Recipes on August 16, 2001.

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Ingredients:

Tofu Tu Nashibi Unbushi (Tofu and Eggplant)

  • 2 long eggplants
  • 1 teaspoon vinegar or salt
  • 2 tablespoons salad oil
  • 1 teaspoon sesame oil
  • 1/2 lb belly pork or boneless pork butt, cut into 1/4-inch strips
  • 1 tablespoon minced onion
  • 1 to 2 tablespoons white miso (fermented soy bean paste)
  • 1 cup pork stock or chicken broth
  • 1/2 teaspoon salt
  • 1 block (16 to 20 oz) firm tofu, drained and
  • cut into 1-inch cubes
  • 1/2 cup sliced green onions

Directions:

  1. Slice eggplants into 1/4-inch rounds.
  2. Soak in water several times, draining after each soaking.
  3. At final soaking add the 1 teaspoon vinegar or salt.
  4. In a skillet, heat the salad and sesame oil.
  5. Sauté pork for 1 minute, add eggplant and onion; cook until tender.
  6. Add miso, cook for 2 more minutes.
  7. Add stock, the 1/2 teaspoon salt, and tofu.
  8. Simmer for about 10 minutes.
  9. Before serving, garnish with green onions.

Makes 4 to 6 servings.

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