|2 tbsp||miso paste|
|300 g||silken tofu|
|150 ml||water (hot)|
|olive oil for frying|
Dissolve miso paste in hot water in a large bowl. Peel and chop ginger and add to the bowl along with salmon fillets. Set aside to marinate.
Finely mince onion and garlic and cube eggplant. Add olive oil to a frying pan set over medium-high heat and fry onion, garlic, and eggplant for approx. 5 min. Add the salmon and miso marinade to the pan, turn heat to medium-low, cover, and let simmer until salmon is cooked through, approx. 15 min. Cube silken tofu, add to the pan, and cook for another 2 min., then serve. Enjoy!