Ingredients

2 Japanese eggplant; halved
-lengthwise
1 lb cabbage head; quartered
1/2 lb firm tofu; bite-sized pieces
1 md carrot; shredded

—————————-DRESSING———————————-
1/4 c soy sauce
1 ts sesame oil
1 tb cider vinegar
1/4 ts Korean red pepper powder; to
– 1/2 tsp
or substitute 1/2 the
-ammount of ca
—SEASONING—
salt and black pepper; to
-taste

Instructions

Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool. Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces. In a large bowl, mix
together the eggplant, cabbage, tofu cubes, and carrot. In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately.