Chapter IV · Tofu & roots·Japanese
Miso eggplant & tofu
melting, savory. miso-sesame. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 16 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
1 lb (450 g) Chinese eggplant, 2-in (5 cm) | Cut | High Pressure 16 min | Full NR ~18 min | ||
14 oz (400 g) firm tofu, cubes | |||||
1 Tbs (10 g) ginger, minced | |||||
3 Tbs (54 g) white miso | Sauce | ||||
2 Tbs (30 mL) mirin | |||||
1 Tbs (15 mL) sesame oil | |||||
1/2 cup (120 mL) dashi or water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 16 min · Full Natural Release
Cut
- 1 lb (450 g)·Chinese eggplant, 2-in (5 cm)
- 14 oz (400 g)·firm tofu, cubes
- 1 Tbs (10 g)·ginger, minced
Sauce
- 3 Tbs (54 g)·white miso
- 2 Tbs (30 mL)·mirin
- 1 Tbs (15 mL)·sesame oil
- 1/2 cup (120 mL)·dashi or water
Layer
Everything already in the pot.
Pressure
High Pressure 16 min
Release
Full natural release, about 18 min
This is the melting texture in the tofu chapter. Same miso-sesame pantry as the chicken, no meat, much softer.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Daikon tofu nimono
broth-soaked, silky
Shares tofu, mirin, ginger — soy-dashi, broth-soaked, silky instead of miso-sesame.
soy-dashi·56 min in the pot·4 servings
Kimchi soft tofu pot
jiggly, sour-spicy
Shares tofu, sesame — kimchi-heat, jiggly, sour-spicy instead of miso-sesame.
kimchi-heat·50 min in the pot·3 servings
Mapo-style tofu
spicy, saucy, tender pork
Shares tofu, ginger — doubanjiang-heat, spicy, saucy, tender pork instead of miso-sesame.
doubanjiang-heat·52 min in the pot·4 servings