We are fans of Japanese food but after we turned vegan there were so many dishes or places we cannot visit! Amazingly, I chanced upon The Japanese Vegetarian Kitchen and I love every recipes in there. They are so easy to create and the instructions and ingredients are usually for 1 person which is so rare!
This evening, I made Yong tau foo and was hoping to add a unique sauce which will complement well with my stuffed tofu and mushrooms. I decided to try making barbecue eggplant sauce.
Ingredients: (I tripled the following amounts as I was using 3 eggplants)
(for the barbecue sauce)
2 tsp soy sauce
1 tsp mirin(or maple syrup)
1 tbsp sesame oil
1 tbsp chopped garlic
I added 1 tsp of agave syrup too!
Slice the eggplants and make the barbecue sauce to set aside. Heat sesame oil in the pan and saute the eggplant slices. Add the barbecue sauce and stir until they are well mixed together. I also added a teaspoon of corn starch with water for a thicker sauce at the very end. It smelt really good after it started simmering and it was not too sweet or salty! This simple dish could be eaten plain with rice too.