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Nasu Dengaku with Air-Fried Tofu and Spinach
easy restaurant Asian restaurant Japanese eco Keto eco Vegan eco Vegetarian

Nasu Dengaku with Air-Fried Tofu and Spinach Miso Eggplant with Tofu and Spinach

For your toddler, serve the tofu cubes plain, the spinach as is, and a piece of eggplant with the miso glaze on the side for dipping.

Prep Time 15 min
Cook Time 25 min
Servings 4
Calories 520 kcal
Equipment
skillet air_fryer

Ingredients

Produce
Protein
Pantry
child_care

Kid-Friendly Version

For your toddler, serve the tofu cubes plain, the spinach as is, and a piece of eggplant with the miso glaze on the side for dipping.

Recipe

1

Preheat the air fryer to 200°C for 3 minutes.

2

Cut the eggplant into 1-inch thick rounds. In a small bowl, mix miso, mirin, and soy sauce. Brush both sides of eggplant rounds with half the miso mixture. Place eggplant in the air fryer basket and cook at 180°C for 10 minutes.

child_care Set aside one plain eggplant round for the toddler before brushing with miso.
3

Meanwhile, cut tofu into 1-inch cubes and toss with sesame oil. After eggplant has cooked 10 minutes, add tofu cubes to the basket, shake gently, and cook for another 8 minutes at 180°C until tofu is golden and eggplant is tender.

child_care Reserve a few plain tofu cubes for the toddler before adding sesame oil.
4

Remove basket and add spinach on top of the eggplant and tofu. Cook for 2 minutes at 180°C until spinach is wilted. Sprinkle with sesame seeds.

child_care For the toddler, serve the spinach as is; skip sesame seeds if they are a choking concern.