Deep-fried tofu (Atsuage)
2 pieces (300 g)
Multi Cooker
Deep-Fried Tofu and Eggplant with Chili Sauce
- Chinese Style
- Main Dish
- Other
- Vegetable
-
Servings4
-
PreparationN/A
-
Cooking30
Ingredients
Eggplant
2 (160 g)
Japanese Leeks
2/3 (60 g)
Sesame oil
2 tbsp
【Seasonings】
Ketchup
4 tbsp
Mirin
4 tbsp
Sake (Cooking sake)
2 tbsp
Soy sauce
1 1/3 tbsp
Chicken stock powder (granulated)
2 tsp
Doubanjiang (Chili bean sauce)
2/3 tsp
Grated garlic
1/2 tsp
Grated ginger
1/2 tsp
Water
6 tbsp
Potato starch (Katakuriko)
2 tsp
Water
1 1/3 tbsp
Directions
Cut the thick fried tofu into bite-sized pieces and finely chop the japanese leeks. Roughly chop the eggplant, soak in water, then drain.
Place the eggplant in the inner pot, drizzle with sesame oil, and mix lightly. Add the thick fried tofu and japanese leeks, pour in the mixed seasonings, place in the main unit, and close the lid.
Select “Manual: Essence Pressure,High” mode, set the cooking time to 30 minutes, press the pressure button until it clicks up, then press “START/SET”.
Once cooking is complete, confirm the pressure indicator pin has dropped. Press the pressure button until it clicks down, then open the lid. Add the potato starch dissolved in water, mix everything together, and serve in bowls.
Products used in this recipe
Electric Pressure Cooker (TIGER COOKPOT) COK-B40W
Features Recipes Ease of use and cleaning Specifications Electric Pressure Cooker (TIGER COOKPOT) COK-B40W Thi […]
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