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Japanese Tofu, Aubergine and Lotus Root Stew

A celebration of Kyoto's culture featuring crispy tofu, tender aubergine, and simmered lotus root in a savory miso broth.

VegetarianHealthyJapaneseStewTofu
Estimated Nutrition
Calories
414.1
kcal / serving
1656.4 kcal total
Carbs
31.3g
per serving
125.1 g total
Fat
25.6g
per serving
102.5 g total
Protein
14.6g
per serving
58.2 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Miso Paste
heaped
4
tbsp
Mirin
5
tbsp
Soy Sauce
GrainsCereals
4
tbsp
Rice Flour
can substitute with cornflour
LegumesPulses
375
g
Firm Tofu
cut into 2.5cm squares
NutsSeeds
1
pinch
Sea Salt
flaked
1
pinch
Shichimi Togarashi
Japanese seven-spice seasoning
4
clove
Garlic
finely grated
OilsFats
500
ml
Vegetable Oil
for deep frying
2
tbsp
Sesame Oil
Vegetables
400
g
Lotus Root
fresh, medium sized
1
piece
Onion
medium sized, finely chopped
2
piece
Leeks
medium sized, sliced into 1cm diagonal slices
2
piece
Japanese Aubergine
cut into 2cm discs
2
tbsp
Ginger
finely grated
150
g
Brown Shimeji Mushrooms
trimmed

Method

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