Tofu with Soy-Pickled Eggplant

20240824 #breakfastdiary 1157, 29°C/mostly cloudy The #summereggplantpickle I'd planned to soak the night before and eat for breakfast fell through because I overslept, so today it's more of a pickled-eggplant-style dish instead. You need tofu and eggplant. Add kelp to 300ml of water and once it just starts to boil, remove the kelp. Add 3T soy sauce, 2T cooking wine, and 1T sugar, and simmer a bit longer. Cut the eggplant into finger-sized pieces and sauté in olive oil in a heated pan. Put the eggplant in a bowl, pour over the soy sauce, and let it sit for a while. Ideally you'd soak it overnight so the sauce fully soaks in. Rinse the tofu under running water, then microwave for 2 minutes to remove moisture. Plate the tofu, top with the eggplant, and add the beet sauerkraut I made a couple of days ago. Finish with a drizzle of sesame oil~

1 block tofu, 1 eggplant, (sauce) 1 sheet kelp, 3T soy sauce, 2T cooking wine, 1T sugar, 1T beet sauerkraut, olive oil, sesame oil

1. Prepare 1 block of tofu. Microwave for 2 minutes to remove moisture. 2. Boil 300ml of water. Add the kelp, and once the water just starts to boil, remove the kelp. Add 3T soy sauce, 2T cooking wine, and 1T sugar, and simmer a bit longer. 3. Cut the eggplant into finger-sized pieces and sauté in a pan with olive oil. 4. Put the eggplant in a bowl, pour over the sauce from step 2, and let it sit until the eggplant has soaked up enough of the sauce. 5. Plate the tofu from step 1, top with the eggplant from step 4, and add the beet-dyed sauerkraut. Finish with a little sesame oil.