Japanese Eggplant

Ingredients:

• vegetable oil
• 2 eggplants, sliced
• 2 TBSP soy sauce
• 1 TBSP lime juice
• 2 TBSP ginger, chopped
• 4 cloves of garlic, chopped
• 1/4 cup of green onions, chopped

Directions:

1) Heat the oil in the pan to medium heat.

2) Add the eggplant, you may need to do this in 2 batches as you do not want to add too much and make them sweat and become mushy.

3) Mix the soy sauce, lime juice, ginger, garlic and green onions.

4) Pat the eggplant with a paper towel to remove the oil.

5) Pour the soy and lime mixture over the eggplant.

6) Serve either on its own or with rice.

 

 

Ginger Scallion Noodles with Tofu

Ingredients:

• 1 block of tofu, sliced
• 3 TBSP soy sauce
• vegetable oil for cooking the tofu
• 2 handfuls of scallions, when chopped it should be about 1/2 a cup
• 2 TBSP freshly ground ginger
• pinch of salt
• 1 TBSP hot pepper paste
• 2 TBSP soy sauce
• 4 TBSP vegetable oil
• 1 cup cooked buckwheat noodles

Directions:

1) Let the tofu sit in the 3 TBSP soy sauce for about 15 minutes.

2) Heat the vegetable oil in a pan.

3) Add the tofu and cook until starting to brown on both sides.

 

4) Mix the scallions, ginger, salt, hot pepper paste, soy sauce and vegetable oil.

5) Add the noodles to the scallion and ginger sauce and mix.

6) Serve the noodles with the tofu on top.